This Lightened Up French Onion Soup is restaurant worthy-made with flavorful caramelized onions, beef broth, topped with crusty baguette slices and gooey cheese! A lightened up version of a classic French onion soup-no one will ever know it’s WW friendly!

Makes 6 ( 1 and 1/4 cup soup with two 1 oz. baguette slices and 2 Tbsp cheese) servings 

What is French Onion Soup?

French Onion is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top of a large piece of bread. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.

What cheese and baguettes can I use for this Lightened Up French Onion Soup?

I love to use Trader Joe’s mix of Swiss cheese and Gruyere Cheese mix for this soup. There is variety of white cheeses that would be great for this recipe, and your taste preference:

• Gruyere: adds a nice nutty flavor 
• Mozzarella: adds a good mild flavor, be sure you use shredded.  I don’t recommend fresh mozzarella as it creates extra moisture when it melts
• Provolone: adds a mild but rich flavor
• Monterey Jack: adds a good mild flavor
• Swiss: adds a mild, sweet and nutty flavor

 

You can use any brand of French baguettes for the top of the soup. I love Trader Joe’s ciabatta baguette. I buy the ciabatta baguette and slice it into 1 oz. slices. 

  Can I omit the dry white wine?

No, I don’t recommend omitting the dry white. It is a MUST to achieve that classic french onion soup flavor.

You can find it at most grocery stores in the cooking aisle or HERE on Amazon.

How do I make this Lightened Up French Onion Soup?

Slice the onions into medium-size string slices. I use this Vegetable Chopper Dicer Mandoline Slicer for easy even slices. 

Melt the butter in a large 5-quart stockpot or Dutch Oven over medium-low heat.

 I use THIS Tasty 5-Qt Dutch Oven with Lid. 

Add the onions and toss to coat them in the butter. 

Cook for 18-25 minutes or until onions are caramelized.

The onions will caramelize slowly, this takes patience. Stir in sugar and salt; continue to cook and stir until golden brown. 

Add flour; mix well.

Combine onion mixture, broth and wine in a 4-quart slow cooker.

Cover and cook on high for 3-4 hours.

Meanwhile, slice baguettes into 1 oz. slices. Spray each top of each slice with “I can’t believe it’s not butter” butter spray.

 Broil 2 minutes per side or until golden. 

Scoop 1 and 1/4 cup soup into 6 oven proof bowls.

Top each bowl with two (1 oz. slice) toasted baguette slices.

( I like to weigh each baguette slice using THIS food scale) 

Sprinkle 2 Tbsp of shredded cheese over the top of the baguette slices.

Garnish with minced fresh thyme sprigs, if desired.

Broil for 2-3 minutes; until cheese until golden and bubbly.

6 ( 1 and 1/4 cup soup with two 1 oz. baguette slices and 2 Tbsp cheese) servings 

This soup can be stored in an airtight container for up to three days prior to serving and before adding baguettes and cheese. 

Ingredients:

• 3 Tbsp Land o’ Lakes light butter made with canola oil 
• 3 lbs. yellow onions, sliced (about 5 medium onions)
• 2 tsp white sugar
• 1 tsp salt
• 2 Tbsp all purpose flour 
• 1/4 cup dry white wine 
• 5 cups low sodium beef broth
• 12 (12 oz.) slices (1 oz. per slice) French Baguette ( I use Trader Joe’s baguette)
• 3/4 cup Swiss Gruyere cheese or light Swiss, shredded ( I use Trader Joe’s Swiss Gruyere cheese)
• fresh thyme sprigs

Directions:

1. Slice the onions into medium-size string slices. I use the Vegetable Chopper Dicer Mandoline Slicer for even slices. Or halved lengthwise and thinly sliced crosswise
2. Melt the butter in a large 5-quart stockpot or Dutch Oven over medium-low heat. 
3. Add the onions and toss to coat them in the butter. Cook for 15-20 minutes or until onions are caramelized. The onions will caramelize slowly, this takes patience. Stir in sugar and salt; continue to cook and stir until golden brown. 
4. Add flour; mix well.
5. Combine onion mixture, beef broth and white wine in a 4-quart slow cooker.
6. Cover and cook on high for 3-4 hours.
7. Meanwhile, slice baguettes into 1 oz. slices. Spray each top of each slice with “I can’t believe it’s not butter” butter spray.  Broil 2 minutes per side or until golden. 
8. Scoop 1 1/4 cup soup into 6 oven proof bowls.
9. Top each bowl with two ( 1 oz. slice) toasted baguette slices; then sprinkle 2 Tbsp of shredded cheese over the top of the baguette slices.
10. Garnish with minced fresh thyme sprigs, if desired 
11. Place bowls on baking sheets. And broil for 2-3 minutes; until cheese until golden and bubbly.

6 ( 1 and 1/4 cup soup with two 1 oz. baguette slices and 2 Tbsp cheese*) servings 

8 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• The soup can be reheated on the microwave or the stove top. Top with the baguettes and cheese when ready to serve!
• This soup freezes very well. Store the soup ( not the cheese and bread) in an airtight container in the freezer for up to 3 months.
• 2 Tbsp cheese is equivalent to 1 oz. cheese if you were to weigh it.