French · Dinner
Light French Onion Soup
Soupe à l'Oignon
Around 35% fewer calories and significantly lower saturated fat, butter reduced by two thirds and a single thin layer of Gruyère replacing the classic thick cheese crust, with the authentic deeply caramelised onion sweetness, rich beef broth, and toasted crouton of the original.
$
10 minsPrep
60 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
285Calories
9gProtein
8gFat
38gCarbs
8gSugar
3gFiber
680mgSodium
16mgChol
Goes well with
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local
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international
Instructions
1
Prep
Thinly slice 6 large onions. Toast 2 thick slices sourdough or baguette until golden. Finely grate 50g Gruyère. Measure out wine, stock, thyme, bay leaves, Worcestershire sauce, salt, and pepper.
2
Saute
Heat 2 tsp butter and 2 tsp olive oil in a heavy saucepan over medium-low heat. Add onions, coconut sugar, and light seasoning. Cook 40–45 minutes, stirring regularly, until deeply golden, jammy, and caramelised.
3
Reduce
Increase heat to medium, pour in wine, and simmer 3 minutes until almost evaporated, scraping up caramelised bits.
4
Simmer
Add stock, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer and cook 15 minutes until flavours meld. Remove thyme and bay leaves, adjust seasoning to taste.
5
Grill
Ladle soup into 2 ovenproof bowls, float 1 toasted bread slice on top of each, and scatter Gruyère evenly over the surfaces. Place under a high grill 3–4 minutes until cheese melts, turns golden, and just begins to bubble.
6
Plate
Serve immediately while the cheese is still melted and the bread is warm and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large onions
- 2 tsp unsalted butter
- 2 tsp olive oil
- 2 tsp coconut sugar
- 200ml (3/4 cup) dry white wine
- 1000ml (4 cup) vegetable stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tsp Worcestershire sauce
- salt and pepper
- 2 slices sourdough
- 50g (1.8 oz) Gruyère