Ww Onion Soup
Warm, comforting, and full of rich flavors, WW Onion Soup is a lighter take on the classic French onion soup, perfect for cozy evenings. This recipe features slowly caramelized yellow onions, infused with fresh thyme and a splash of balsamic vinegar for depth, all simmered in low-sodium beef broth to create a savory, aromatic base. Topped with a crispy whole-grain baguette slice and melted light Swiss cheese, this soup is just as indulgent as the original, but with a healthy twist. Ready in under an hour and served in individual oven-safe bowls for that golden, cheesy finish, this dish makes an elegant yet nourishing starter or main course. Perfect for those seeking a hearty, low-calorie recipe for weight management or mindful eating, WW Onion Soup proves that you don’t have to compromise on flavor!
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Recipe Information
Ingredients
- 4 large Yellow onions
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Low-sodium beef broth
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 1 tablespoon Balsamic vinegar
- 0.5 cup Light shredded Swiss cheese
- 4 slices Whole grain baguette
- 1 spray Cooking spray
Instructions
Peel and thinly slice the yellow onions into even rings.
Heat the olive oil in a large nonstick pot or Dutch oven over medium heat.
Add the sliced onions to the pot, then sprinkle with salt and black pepper.
Cook the onions for about 25-30 minutes, stirring frequently, until they are caramelized and golden brown. Reduce the heat if they start to stick or brown too quickly.
Pour the low-sodium beef broth into the pot and stir to combine with the onions.
Add the fresh thyme leaves and the bay leaf to the pot. Bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld. Remove the bay leaf before proceeding.
Stir in the balsamic vinegar and adjust seasoning with additional salt and pepper if needed.
While the soup is simmering, lightly spray the baguette slices with cooking spray and toast them in a preheated oven at 375°F (190°C) for 5-7 minutes until golden and crisp.
Ladle the hot onion soup into four oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle with shredded Swiss cheese.
Transfer the bowls to a baking sheet and place them under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Carefully remove from the oven and serve the soup hot. Enjoy!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 32.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 752 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
