EatingWell Soups

Low-Calorie

Active30 min

Total 8 hrs 10 min (high)

French Onion Soup

The secret to this intensely flavored soup is that two types of onions are caramelized for hours in the slow cooker before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.

Equipment: 6- to 7-quart slow cooker

2 tablespoons butter, cut into 8 pieces
2 tablespoons extra-virgin olive oil
8 sprigs fresh thyme
4 cloves garlic, smashed
1 bay leaf
2 pounds yellow onions, halved and sliced (see Tip)
2 pounds red onions, halved and sliced
1 teaspoon salt
¾ teaspoon ground pepper
4 cups low-sodium beef broth
¼ cup dry sherry
Cheese Toasts
8 diagonal slices baguette (½-inch-thick), toasted
1 cup shredded Gruyère or Swiss cheese

1. To prepare soup: Scatter butter in a 6- to 7-quart slow cooker. Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.

2. Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.

3. To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.

►► Prep ahead: Refrigerate sliced onions for up to 1 day.

►► MAKE AHEAD: Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.

Serves 8: about 1 cup soup & 1 toast each

Nutrition bonus: Vitamin C (26% daily value).

To take the tears out of onion prep, refrigerate whole, unpeeled onions for about 30 minutes before slicing or chopping. The cold “chills out” the sulfur compounds that can irritate your eyes and make you cry.