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Lightened-Up French Onion Soup- Run DMT

Lightened-Up French Onion Soup

A lighter, healthier version of French Onion soup made with Vidalia onions that deliver a sweeter, tangy flavor.
Prep Time 5 mins
Cook Time 3 hrs 30 mins
Servings 6


  • 3 tbsp unsalted butter
  • 2 3 lb bags RealSweet Sweet Onions, sliced Asian-style lengthwise
  • 2 cups water Plus 1 ½ cups for deglazing (1/4 cup increments)
  • 4 cups low sodium chicken bone broth 32oz carton
  • 2 cups beef broth
  • ½ cup dry red wine
  • 8 sprigs fresh thyme
  • 3 bay leaves
  • ½ tsp ground black pepper
  • salt to taste
  • ¼ cup grated Gruyere cheese (To be split over six bowls)


  • Heat oven to 400 degrees.
  • Place sliced onions and butter in a large Dutch pot. Cover and cook for two hours.
  • Remove pot from oven and place on stovetop on a medium-high heat uncovered. Stir continuously and cook until liquid is mostly evaporated and a dark frond forms, dark not burned.
  • Add ¼ cup of water; stir and cook until liquid evaporates and a dark frond appears again. Repeat this step six times.
  • Stir in red wine and deglaze pot for one minute.
  • Add 2 cups water, beef bone broth and chicken bone broth. Addblack pepper, thyme and bay leaf. Salt to taste.
  • Bring to a gentle boil. Cover and simmer on a low heat for one hour.
  • Ladle soup into bowls. Garnish with Gryuere cheese and serve.