French Onion Soup

This soup is awesome! French onion soup is one of my favorite soups and this recipe is just as good if not better than you’ll find in many restaurants. A hearty bowl of this soup is a perfect meal for a cool evening. Gruyere is typically used in French Onion, but Alpine Lace is a great reduced fat alternative.

Did you make this recipe?

French Onion Soup


  • 2 pounds yellow onions, sliced thin
  • 3 tbsp unsalted butter
  • 2 tbsp flour
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/8 cup dry sherry
  • 1/4 cup Cognac or brandy
  • 1/4 cups white wine
  • 9 cups beef stock
  • kosher salt and freshly ground pepper, to taste
  • 6 medium slices toasted Italian bread
  • 6 slices Sargento reduced fat Swiss


  1. In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 minutes.
  2. Add flour, mixing well another 2-3 minutes.
  3. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
  4. Add the beef stock, salt & pepper to taste, reduce heat.
  5. Cover and simmer gently for about 20 minutes.
  6. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
  7. Place bowls on a baking sheet.
  8. Place sliced toasted bread rounds into each bowl and top bread with cheese.
  9. Broil 2 to 3 minutes, until cheese melts.

Nutrition Information

Yield: 6 servings, Serving Size: 1-1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 9
  • Points +: 8
  • Calories: 312.8 calories
  • Total Fat: 11g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 31.6g
  • Fiber: 3.3g
  • Sugar: g
  • Protein: 17.9g
All images and text ©