There’s something undeniably comforting about a warm bowl of French onion soup, and this low-sodium version brings that same cozy feeling in a lighter, heart-friendlier way. As a registered dietitian, I love creating recipes that are both simple and nourishing, and this one hits the mark. Caramelized onions infuse the broth with a subtle sweetness, offering a soothing and satisfying meal without the extra salt. Whether you’re looking for a light lunch or a cozy dinner, this soup is a great way to enjoy classic comfort food with a healthier twist.
Ingredients
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6 medium yellow onions, thinly sliced
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22 ml (1 ½ tbsp) extra-virgin olive oil
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30 ml (2 tbsp) whole wheat flour
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125 ml (½ cup) dry white wine
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900 ml (1 carton) no-sodium beef broth
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4–6 garlic cloves, minced
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1 sprig fresh rosemary or thyme
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1 bay leaf
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15 ml (1 tbsp) white vinegar
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15 ml (1 tbsp) Worcestershire sauce
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10 ml (2 tsp) Dijon mustard
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2 slices whole-grain bread, cut in half
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60 g (2 oz) grated Swiss cheese (or cheese of choice)
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Pepper, to taste
Preparation
- In a large saucepan, heat oil over medium heat. Cook onions, stirring occasionally, for 25 to 30 minutes until caramelized.
- Add garlic and cook for 1 to 2 minutes. Add flour and cook for 1 to 2 minutes. Pour in wine, scrape bottom of pan and reduce by half (2 to 3 minutes).
- Add broth, herbs, mustard, Worcestershire sauce and vinegar. Bring to a boil, then simmer for 25 to 30 minutes. Remove herbs.
- Preheat oven to 375°F (190°C). Toast bread in toaster until crispy.
- Ladle soup into ovenproof bowls, add a slice of bread, then cheese. Toast for 3 to 4 minutes until cheese is melted. Serve hot with pepper or herbs, if desired.
Notes
Can be refrigerated for up to 3 days.
