If there is one soup that I love, it’s French Onion. It’s rich, decadent, and delicious. However, since I became a vegetarian, I realized that this soup is actually made with a beef broth base (no!!), and although I may have had it a few times since becoming a veggie (give me a break!), I wanted to find a way to make it using a vegetable base. Turns out making it with vegetable broth is just as delicious, as long as you give the onions the time it takes to carmalize and brown. I also decided to lighten it up a bit, and make it into a super low calorie meal. Adding bread and cheese adds a around 200 calories, but this soup is only about 70 calories to begin with, so it’s an addition you can afford even when you are watching what you are eating. BUT, trust me when I say, this does not taste like a low calorie soup. It holds it’s richness even after the healthy modifications.
If you aren’t a vegetarian, you can surely use beef broth if you want. It probably adds a bit of depth that is difficult to achieve with the veggie broth (not gonna lie!), but even when made with the veggie broth, there is little left to be desired.
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- 4 sweet onions onions, sliced
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 3 garlic cloves, minced
- 2 tsp brown sugar
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 tbsp all-purpose flour
- 64 ounces beef or vegetable (I used vegetable)
- 2 tbsp fresh thyme
- French bread (add calories)
- Low fat cheese (I used Havarti, but swiss is good too....add calories)
- Place a large stock pot over medium heat. Add onions, butter, Worcestershire sauce, vinegar, garlic, brown sugar, salt, and pepper. Cook until onions begin to brown and caramelize, stirring occasionally (about 30 minutes for me, slow is good here).
- Stir in the flour and let cook for 2-3 more minutes.
- Add the broth and thyme. Cook on low for at least 20 minutes (I let simmer for 45 minutes, the longer the better)
- Place in individual bowls, and slice a small piece of bread and place on top of the soup. Cover with one slice of cheese and broil for 3 minutes or until browned and bubbly.
- Servings: 8 cups
- Serving Size: 1 cup
- Nutritional Info: 74.1 calories, 3.7g of fat, 7.4g of carbohydrates, 1.1g of fiber, 3.2g of protein
- 2 WW points per cup
Like healthy soups? Check out all my skinny soup recipes:
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– Allyson
pamasaurus says
Oh, yum! I love French Onion Soup, so I’m definitely pinning this for later use 😉
now at home mom says
I like this one! 🙂 your pictures look great too Allyson!
Yesenia says
Looks delish! It was an unpleasant surprise for me too when I stopped eating meat. I think as long as you have the cheese on top, it has too be delicious anyways 🙂
Allyson says
Yes! You are totally right 🙂
D@TheShadyPorch says
One of my all time favorite soups! Thanks so much for sharing this recipe at the Rock N Share linky party. Hope you’ll join in again next week! Blessings, D@TheShadyPorch
Alison says
Delicious – just made my second batch! It freezes well too so a whole pot turns into 5 workday lunches spread over a few weeks. A note though for strict-ish vegetarians, Worcestershire sauce has anchovies in it (I just leave it out).
Allyson says
Good tips!! I never even though of freezing it! Totally doing that!
Werra Watson says
FIVE STAR RECIPE -I waited DECADES to find a Vegetarian French Onion Soup. Thank you for this fabulous recipe. I have made it time and time again. For the vegetarians out there please note that a majority of Worcestershire Sauces are NOT VEGETARIAN they have Anchovies in them. There are some that do not, you just have to read labels.
Allyson says
Thank you SO much!!!