Brendan’s Onion Soup

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 50 mins

A lighter version of French Onion Soup, this soup uses chicken broth in place of the traditional beef consommé.


2tablespoons unsalted butter
3cups thinly sliced Vidalia or sweet onions (2 large onions)
2cloves garlic, minced
2 1/2tablespoons all purpose flour
6cups reduced-sodium chicken broth
1cup white wine
1/4teaspoon fresh thyme
1/2teaspoon salt
-- Coarsely ground black pepper
6slices baguette
1/2cup shredded Swiss or gruyère cheese


  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onions and garlic; cook until very soft and golden, about 20 minutes, stirring occasionally.
  2. Sprinkle flour over onions, stirring to coat thoroughly. Add broth, wine and thyme; cover and simmer about 30 minutes. Add salt and pepper.
  3. Top baguette slices with cheese and broil until melted. Ladle soup into bowls and top with baguette slices.

Recipe by Donna Shields.


Learn more about cooking with different types of onions from Relish Cooking Show Chef Brian Morris.

Watch the video

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 20mg
  • Sodium 860mg
  • Potassium 170mg
  • Carbohydrate 44g
  • Fiber 3g
  • Sugars 5g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 15%