This week in the WOT Test Kitchen we have cooked up a classic, but with a better for you twist.
This Better For You French Onion Soup is savory, slightly sweet, and extremely satisfying. Most of these ingredients you probably already have in your kitchen or maybe you’ll just need to go pick up one or two things to pull it together.
WOT we love about this recipe: We made this better for you by swapping out some of the extra butter and using olive oil instead. We also toasted the French bread before melting a more controlled portion of cheese on top. We then rubbed the clove of garlic on top of the toasted bread before melting the cheese to give it an added flavor layer and it did not disappoint!
Traditionally French Onion Soup calls for about 1/2 cup of butter, but we promise you won’t miss it in this soup! As for the cheese, you can add as much or as little as you like.
Better For You French Onion Soup
- 2 tbsp olive oil
- 2 tbsp butter
- 2 red onions, sliced thin
- 2 yellow onions, sliced thin
- 1 tsp sea salt
- 1/2 cup sherry or white wine
- 1.5 quarts beef or chicken stock
- 2 bay leaves
- French bread slices
- 1 clove of garlic, peeled
- Gruyere or Munster cheese, shredded.
- sliced green onions
- chopped parsley
- Over medium heat, combine olive oil and butter and heat until butter is melted. Add all the sliced onion and stir well. Season with sea salt, cover, and cook until onions are reduced, soft and translucent. This is an important step because you do not want firm onions when you serve your soup.
- Add the sherry or wine to the cooked onions and simmer for 2 minutes.
- Add the stock and the bay leaves and simmer for 25 minutes.
- Toast the sliced French bread, then rub the raw clove of garlic a few times across the French bread.
- Place each slice of French bread on a baking sheet, add the desired amount of shredded cheese on top of French bread and broil until the cheese is melted. About 1-2 minutes.
- Ladle the soup into serving bowls and top each bowl with a slice or two of toasted melted cheese bread.
- Garnish with chopped parsley or green onion tops.
All photos by Lorianne DeVita