Easy French Onion Soup
A healthier take on the classic, this French Onion Soup is made with a real French baguette and Swiss cheese and is perfect for those times when you decide to add cheese and butter to your diet. Go ahead and savor each melty, heavenly bite.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 2 Tbsp. plus 1 tsp. olive oil
- 2 Tbsp. unsalted butter
- 4 large onions, peeled and thinly sliced
- ½ tsp. freshly ground black pepper
- 1 tsp. sugar
- 1 small French baguette, cut into ½" slices
- 8 cups beef broth
- 1 bay leaf
- 8 slices Swiss cheese
- Heat 2 tablespoons oil and butter in a medium stockpot over medium heat until butter has melted. Stir in onions and pepper. Reduce heat to low.
- Press a piece of foil onto onions to cover completely, cover the pot with a lid, and cook stirring occasionally until onions are very soft but not falling apart, 40–50 minutes.
- Remove the lid and foil, raise the heat to medium-high, and stir in sugar. Cook stirring often until onions are very deeply browned, 10–15 minutes.
- To make baguette toasts, preheat oven to 350°F. Lightly oil a rimmed baking sheet with remaining oil and arrange slices on the sheet in a single layer. Place sheet on the middle rack in oven and bake 7–10 minutes; turn bread and bake 7–10 minutes until bread is crisp and lightly browned. Remove from oven and set aside.
- Add broth and bay leaf to onions and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer 10 minutes. Discard bay leaf.
- To serve, position oven rack 6" from the broiler and heat the broiler to high. Place 8 ovenproof soup bowls on a baking sheet. Arrange bread slices in the bottom of each bowl and ladle the hot soup on top. Top each bowl with a slice of cheese. Place soup under broiler and broil until the tops are browned and bubbly, 2–5 minutes.
- Remove from oven and serve immediately.