Classic French onion soup

Total Time
1 hr 43 min
8 min
1 hr 35 min
French onion soup gets its distinctive flavor from the long, slow cooking of the onions—their natural sugars caramelize and the flavor becomes mildly sweet. Use naturally sweet Vidalia onions or substitute yellow onions and add a teaspoon of sugar to help bring out the sweetness.


Olive oil

1 Tbsp

Uncooked vidalia onion(s)

6 medium, thinly sliced

Worcestershire sauce

1 Tbsp

Canned beef broth

6 cup(s), low sodium

Red wine

4 fl oz

Dried thyme

¼ tsp

Italian bread

6 slice(s), (2-inch), toasted

Low-fat Swiss cheese

3 oz, 3 slices, each cut in half


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
  2. Add the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes.
  3. Preheat the oven to 450°F. Place 6 (10-ounce) ovenproof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with a half slice of the cheese. Bake until the cheese is golden and the soup is bubbly, 10–15 minutes.
  4. Yields generous 1 cup with bread and cheese per serving.