Photo of French Onion Soup with Gruyère Toasts by WW

French Onion Soup with Gruyère Toasts

Points® value
Total Time
1 hr 55 min
10 min
1 hr 45 min
Few dishes are as comforting as a bowl of French onion soup. The key for getting lots of oniony flavour is to cook them low and slow to develop their deep sweet onion flavour. We combine rich aged gruyere with lower-in-Points mozzarella (it has about half the Points of gruyere) for the toasts that top the soup. The mozzarella helps create that gooey cheese-pull indulgence while letting the flavour of the gruyere shine. If you don’t have oven proof crocks, just broil the cheese toasts on a sheet pan and set on top of the soup just before serving.


Olive oil

1½ tbsp(s)


4 large, yellow, 3 1/2 to 4 lb, halved lengthwise and thinly sliced crosswise

Dry sherry

¼ cup(s), dry Marsala, or dry vermouth

Fresh thyme

1 tbsp(s), leaves

Unsalted beef stock

6 cup(s)

Kosher salt

1 tsp(s)

Black pepper

¾ tsp(s)

Gruyère cheese

2 oz, shredded (1/2 cup)

Shredded part-skim mozzarella cheese

2 oz, (1/2 cup)

Whole wheat french bread

3 oz, to 4 oz, cut into 12 even slices and toasted


  1. In large Dutch oven, heat oil over medium. Stir in onions. Cover and cook until onions start to soften, about 10 minutes. Uncover, reduce heat to medium-low, and cook, stirring occasionally, until onions are completely tender and golden brown, 1 hour to 1 hour, 15 minutes.
  2. Increase heat to medium-high. Stir in sherry and thyme and cook for 1 minute. Add broth, salt, and black pepper and bring to boil. Reduce heat, cover partially, and simmer for 30 minutes.
  3. Set broiler rack 5 to 6 inches below heat source and preheat broiler to high. Divide soup among 6 ovenproof bowls. Arrange bowls on baking sheet.
  4. In medium bowl, toss cheeses. Arrange 2 toasts over soup in each bowl and sprinkle with cheese. Transfer bowls on pan to broiler. Broil until cheese melts, about 2 minutes.
  5. Serving size: 1½ cups soup, 2 pieces toast, and 2½ tbsp cheese