The best part of French onion soup is always the melted cheese on top of the savory broth that’s loaded with sweet, caramelized onions. Instead of wasting carbs on soggy bread, make a cheese crisp to float on top of this soup from Skinnytaste. Not only is it easy, but the combination of the two cheeses is also absolutely heavenly.
For the soup
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) unsalted butter
- 2 pounds (907 grams) sweet yellow onions, cut into 1/8-inch slices
- 1/4 cup (60 ml) dry sherry
- 1/4 cup (60 ml) dry white or red wine
- 2 tablespoons (30 ml) all-purpose flour (use sweet rice flour* for gluten-free)
- 8 cups (1920 ml) beef stock
- 1 sprig of fresh thyme
- 1 bay leaf
- Black pepper, to taste
- 6 (1-ounce or 28 grams) slices reduced-fat, low-sodium Swiss cheese
For the Parmesan-Asiago Crisps
- 1/2 cup (120 ml) freshly shredded Parmigiano-Reggiano cheese
- 1/4 cup (60 ml) freshly grated Asiago cheese
*Read the label to ensure this product is gluten-free.
For the soup
In a Dutch oven or large nonstick pot, heat the oil and butter over medium-low heat until the butter melts, add the onions and slowly cook until the onions soften, stirring from time to time, about 30 minutes. Increase the heat to medium and cook until the onions begin to caramelize, about 20–25 minutes, stirring every few minutes. Add the sherry and wine and reduce the heat to low, scraping any brown bits stuck to the pot. Simmer until the liquid cooks down and evaporates, 2–3 minutes. Add the flour and cook, stirring, for 3–4 minutes.
Add the stock, thyme and bay leaf, increase heat to high and bring to a boil. Cover, reduce to moderately low heat and simmer until the onions are tender, about 30 minutes. Remove and discard the herbs and season with black pepper, to taste.
For the Parmesan-Asiago crisps
Meanwhile, preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, combine the Parmesan and Asiago. Put 2 tablespoons of the cheese mixture onto the baking sheet and lightly pat it with your fingers into a 4-inch round. Repeat with the remaining cheese to make 6 rounds, leaving a 1/2-inch space in between each. Bake until golden and crisp, 6–8 minutes. Set aside to cool.
When ready to serve, adjust an oven rack 4–6 inches from the heating element and preheat the broiler. Ladle the soup into 6 ovenproof soup bowls, lay one cheese crisp on top of each (it should float), and then lay 1 slice of Swiss cheese over each crisp. Put the bowls on a baking sheet. Broil until the cheese melts, watching closely so it doesn’t burn, 3–4 minutes. Serve hot.
Serves: 6 | Serving Size: 1/6 recipe
Per serving: Calories: 268; Total Fat: 16g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 41mg; Sodium: 445mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 5g; Protein: 23g