March 8, 2019

French Onion Soup


  • 2 teaspoon olive oil
  • 4 large yellow onions, halved and thinly sliced
  • 2 carrots, grated
  • 1 tablespoon sugar
  • ¼ cup brandy
  • 2 tablespoons flour
  • 3 cups reduced sodium beef broth, or vegetable broth
  • 2 tablespoons no salt added tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 8 slices diagonally cut French bread
  • 1 cup shredded Gruyere or Swiss cheese (about 4 ounces)


In a non-stick Dutch oven or large saucepan, heat the oil until hot over medium heat.  Add the onions and carrots , sprinkle with the sugar, and cook, stirring frequently, until the onions are very tender and lightly browned, about 30 minutes.

Stir in the brandy and cook for 1 minute.  Add the flour, stirring to coat.  Stir in the broth, 2 cups of water, and tomato paste, vinegar, thyme, pepper, and salt and bring to a boil.  Reduce to a simmer, cover and cook until the flavors have developed, about 7 minutes.

Meanwhile, preheat the broiler.  Place the bread on the broiler rack and broil 6 inches from the heat for 30 seconds or until lightly toasted.  Sprinkle the bread with the cheese and broil for 1 minute longer, or until cheese is bubbly.  Ladle the soup into 4 bowls, place the cheese toasts on top and serves

Serves 4

Nutritional Information

  • Calories: 445
  • Fat: 13 grams
  • Protein: 20
  • Carbohydrate: 57 grams