French onion soup gratinée

PersonalPoints™ per serving
Total Time
44 min
9 min
35 min
This modern, savory version makes peace with the past, reinventing a much healthier French-bistro staple.


Olive oil

1 Tbsp

Uncooked onion(s)

2 pound(s), thinly sliced

Reduced-sodium chicken broth

2 cup(s)

Worcestershire sauce

1½ tsp

Black pepper

tsp, freshly ground, or to taste

French bread

4 oz, sliced and toasted

Low-fat Swiss cheese

1 cup(s), shredded, or Jarlsberg cheese


  1. Heat a large nonstick skillet. Swirl in the oil, then add the onions. Cook, stirring frequently, until golden, about 15 minutes.
  2. Preheat the oven to 450ºF.
  3. Bring the broth to a simmer in a large saucepan; add the cooked onions, Worcestershire sauce, and pepper. Reduce the heat to low and simmer, stirring occasionally, until the onions are tender, about 15 minutes.
  4. Place 4 ovenproof soup bowls on a baking sheet. Ladle the soup into the bowls; top each with a slice of bread and 1⁄4 cup of cheese. Bake until the cheese melts, about 5 minutes. Yields 1 cup per serving.