French Onion Soup

400 Calorie French Onion Soup recipe
Good Housekeeping
  • Yield: 4 servings

This recipe is as gooey-rich as French onion soup should be-- but without the excess fat and salt.


1tablespoon extra-virgin olive oil
3large red onions, very thinly sliced
3sprigs fresh thyme
1/2teaspoon salt
1/2cup dry red wine
1 can reduced-sodium chicken broth
2 1/4cups water
2teaspoons reduced-sodium soy sauce
4slices whole wheat baguette (1/2-inch thick)
1teaspoon cornstarch
1/2teaspoon ground black pepper
1 1/4ounces shredded Gruyere cheese
4slices reduced-fat Swiss cheese


  1. In 5-quart Dutch oven or heavy saucepot, heat oil on medium-high. Stir in onions, thyme, and ¼ teaspoon salt; cover partially. Cook 15 to 17 minutes or until onions are golden brown and very tender, stirring occasionally.
  2. Add wine and simmer 2 to 4 minutes or until reduced by half. Add broth, water, and soy sauce. Heat to boiling on high, then reduce heat to maintain a gentle simmer; simmer 20 minutes.
  3. Arrange oven rack 6 inches from broiler heat source and preheat broiler. Place bread slices in jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide among 8-ounce ovenproof soup crocks or ramekins.
  4. In small bowl, stir cornstarch and 1 tablespoon soup liquid from pot until cornstarch dissolves. Stir into soup and simmer 2 minutes. Stir in pepper and remaining ¼ teaspoon salt. Discard thyme. Divide soup among soup crocks.
  5. Sprinkle Gruyère evenly over soup, then place 1 slice Swiss on top of each crock. Broil 1 to 2 minutes or until golden brown on top. Serve hot.

Reprinted with permission from 400 Calorie: Comfort Food by Good Housekeeping. Hearst, 2013.

Nutritional Info *per serving

  • Calories 260
  • Fat 11 g
  • Saturated Fat 4 g
  • Cholesterol 20 mg
  • Sodium 650 mg
  • Fiber 5 g
  • Protein 14 g