Healthy French Onion Soup

5 from 1 vote

Healthy French Onion Soup

Behold a cult classic for soup lovers - Healthy French Onion Soup. It's has deeply savory caramelized onions in every bite and big flavor from wine, balsamic and other fresh ingredients. Topped with toasty baguette and melted cheese, this is a 10/10 winner. I crave this meal at least once a month.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish, Soup

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

5-6 qt soup pot

Ingredients

4 Tbsp olive oil
4 large yellow onions, halved and sliced thinly
¼ tsp sea salt
1½ Tbsp Worcestershire or low sodium soy sauce
1 Tbsp balsamic vinegar
1 Tbsp fresh thyme leaves plus some sprigs for garnish!
4 cloves garlic, finely minced
2 Tbsp all purpose flour
½ cup red or dry white wine optional, use water in place if needed
6 cups low sodium veggie or chicken broth

Soup Toppings (Optional)

8-10 slices baguette
¾ cup Gruyere or cheddar
¼ cup parmesan

Instructions

Slice the onions thinly, try to keep them all the same size. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine.
Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft.
Increase the heat to medium/high and cook 15 to 20 more minutes, stirring often, until golden brown, careful not to burn the onions. Add the vinegar, Worcestershire, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes.
Stir in the wine and cook 2 minutes, or until evaporated (this also burns of the alcohol!) Add the chicken or veggie broth and simmer over medium heat for 30 minutes. Meanwhile, preheat the oven to 450º. If you prefer a thinner soup, just add a little water to the broth to help thin it out.

Notes

Healthy French Onion Soup Tips

Make sure the onions are thinly sliced and even in width so they cook evenly.
Pack your patience with the caramelization of the onions, it takes a bit but the big flavor is SO worth it.
Use a wide, heavy-bottomed pot (like a Dutch oven) to ensure even cooking and prevent steaming.
If the onions or the fond (browned bits on the bottom, burning a bit) start to stick and look like they might burn, add a few tablespoons of water or a splash of your liquid (wine/broth) to scrape up the bits and deglaze the pan slightly. This builds flavor without adding bitterness.
Rub the baguette with Garlic. For an extra layer of flavor, lightly rub the toasted baguette slices with a cut raw garlic clove just before topping with cheese.
If you don't have onion safe bowls or want EXTRA crispy baguette: Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheeses, on the baking sheet and bake until the slices are toasted extra and the cheese is melted, 8 to 10 minutes. THEN top the soup with the baguette.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition