Brendan’s Onion Soup

Brendan's Onion Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 50 mins

A lighter version of French Onion Soup, this soup uses chicken broth in place of the traditional beef consommé.


2tablespoons unsalted butter
3cups thinly sliced Vidalia or sweet onions (2 large onions)
2 garlic cloves, minced
2 1/2tablespoons all-purpose flour
6cups reduced-sodium chicken broth
1cup white wine
1/4teaspoon fresh thyme
1/2teaspoon salt
Coarsely ground black pepper
6slices baguette
1/2cup shredded Swiss or Gruyère cheese


  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onions and garlic; cook until very soft and golden, about 20 minutes, stirring occasionally.
  2. Sprinkle flour over onions, stirring to coat thoroughly. Add broth, wine and thyme; cover and simmer about 30 minutes. Add salt and pepper.
  3. Top baguette slices with cheese and broil until melted. Ladle soup into bowls and top with baguette slices.

—Recipe by Donna Shields


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 290
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 20mg
  • Sodium 860mg
  • Potassium 170mg
  • Carbohydrate 44g
  • Fiber 3g
  • Sugars 5g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 15%