French Onion Soup

French Onion Soup

Start your evening off special. Sophisticated presentation with simple preparation.


Makes 8 (1-cup) servings

  • 1 tablespoon olive oil
  • 6 cups thinly sliced onions
  • 1/2 pound sliced baby portabellas
  • 1 teaspoon sugar
  • 4 cloves garlic, peeled and sliced
  • 1/4 cup sherry
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • 6 cups beef broth
  • 1 cup white wine or cooking wine
  • Salt and pepper to taste
  • 8 (1/2-inch thick) slices French bread, toasted
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. In large nonstick pot, heat olive oil and sauté onions and portabellas on medium heat, stirring, until onions are golden and very soft, about 10-15 minutes. Add sugar and garlic; continue cooking 15-20 minutes more, stirring. Add sherry, stirring to loosen any brown bits from pot.
  2. Add mustard, thyme, and flour, and stir one minute. Add broth and wine. Bring to boil, reduce heat, and cook about 20-30 minutes longer. Season to taste.
  3. In bowl, ladle hot soup, top with bread and sprinkle with mozzarella and Parmesan cheese. Microwave or broil (oven-proof bowl) until cheese melts. Serve.

Nutritional Analysis (per serving)

  • 242 Calories
  • 26% Calories from fat
  • 7g Fat
  • 3g Saturated Fat
  • 12mg Cholesterol
  • 720mg Sodium
  • 27g Carbohydrate
  • 4g Dietary Fiber
  • 5g Sugars
  • 11g Protein
  • Dietary Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat

Spicy Advice: The baby portabellas give the soup a rich, earthy flavor.

Recipe from Holly Clegg’s trim&TERRIFIC™ Too Hot in the Kitchen: Secrets to Sizzle At Any Age. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.