French Onion Soup Casserole Recipe | LaaLoosh (2024)

By Wendy

French Onion Soup Casserole Recipe | LaaLoosh (1)

French Onion Soup has always been one of my favorite dishes…who doesn’t love the idea of toasted bread and gooey cheese, melted all over a hot and flavorful onion soup?

But the traditional French Onion Soup recipe is not low calorie or Weight Watchers friendly. I’ve tried a few pre-made, low calorie versions that I’ve found in grocery stores but the taste is either blah or the portion is super small. So I set out on a journey to make my own but also decided to make it as a casserole, just because I was hungry and wanted a meal that had some substance.

It was so easy to make and the finished product was delicious! All the flavors that I love but for fewer Points. And making it into a casserole was really easy. It just basically the soup with more onions and less broth. If you want to make this dish as a soup, just use more broth when making it. So simple, yet so perfect.

And each very large serving is just 5 Points. This low calorie French Onion Soup Casserole Recipe is perfect for warming up on a cold day.

Enjoy!

French Onion Soup Casserole Recipe | LaaLoosh (2)

A casserole version of traditional French Onion Soup, this dish is a real winner. Each serving is very big, and you get all the delicious flavors that are expected. A perfect, low calorie recipe to warm you up on a cold winter day.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 237 kcal

Equipment

  • 1 Dutch Oven

  • 1 Oven

Ingredients

  • 5 medium onions - thinly sliced
  • 2 tbsp light butter
  • 1 cup fat free beef broth
  • ½ cup red wine
  • 3 garlic cloves
  • loaf French baguette
  • 4 slices light Swiss cheese - I used Jarlsberg
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Set a large pot or Dutch oven medium high heat, melt butter and add in onions, garlic and salt.

  • Cook, stirring frequently until onions become caramelized, about 30-40 minutes.

  • If onions start to stick to pan, just stir a tbsp or two of the broth as needed.

  • Once onions are caramelized, add in the broth, wine, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally.

  • Turn heat to low and add in vinegar and season with additional salt and pepper if desired. Cover and keep over low heat to stay hot while you prepare the bread.

  • Preheat oven broiler. Slice 1/3 of a loaf of French baguette into about 12 slices.

  • Spray a baking sheet with nonfat cooking spray, and arrange baguette slices evenly on sheet. Lightly mist again with an olive oil mister or the nonfat cooking spray and then place in oven for 3 minutes on each side, or until bread is well toasted on both sides.

  • Remove bread from oven and set it to bake on 375 degrees.

  • Pour onion mixture into an 8X8 casserole dish. Top evenly with bread slices and then cover evenly with Swiss cheese slices.

  • Place casserole dish into oven and let bake until cheese is melted and bubbly and beginning to brown, about 10-15 minutes. Serve immediately.

Nutrition

Serving: 1.5 cupsCalories: 237 kcal (12%)Carbohydrates: 29 g (10%)Protein: 11 g (22%)Fat: 5 g (8%)Fiber: 3 g (13%)

Course: Main Course Recipes

Cuisine: French Recipes

Diet: Low Calorie Recipes, Low Fat Recipes, Vegetarian Recipes

Main Ingredient: Vegetable Recipes

Category: Casserole Recipes

Tried this recipe?Let me know how it was!

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20 Comments

  1. barb9 years ago

    Followed exact directions. No problem with extra soup. This is Great! Thanks.

  2. Sally11 years ago

    Two thumbs up! Perfect! Followed all cooking times and it turned out great!

  3. Sarah11 years ago

    About to assemble – but my onions seem like they’re too “soupy”. How much liquid should be in the onion mixture?

  4. Gail11 years ago

    How does this make 4 servings of 1-1/2 cups each with only 1-1/2 cups total liquid?

  5. Dana11 years ago

    Got very excited coming across this recipe only to find out it’s not actually vegetarian. I’m sure that vegetable broth would not make this taste the same.

  6. Chriseda Howard11 years ago

    I just wanted you to know that I made this for my husband and myself this week and we both loved it. Thank you so much for the tip about using some broth to keep the onions from sticking to the pot, that was a real issue for me.

  7. Heather Mathieson11 years ago

    Considering I cook for 1… how well do you think this would keep/reheat??

  8. Gigi11 years ago

    I made this tonight and it was very tasty. I wouldn’t call it a casserole it was too soupy, We ate it as a soup… I followed the directions exactly,

  9. Rebecca O'Malley11 years ago

    this sounds great. do you think you could make the soup mixture ahead of time and refrigerate then just heat up with bread, cheese, etc later?

    • laaloosh11 years ago

      Sounds like a good idea! I think it should work fine….

  10. KatieQ11 years ago

    This casserole should not be classified as vegetarian because it is made with beef broth and Worcestershire sauce which contains anchovies..

    • Beth Baker11 years ago

      Easily remedied by subbing beef flavored veggie broth and anchovy free worcestershire …….but the last bottle of Worcestershire I picked up – no longer listed anchovies in the ingredients.

  11. Steph11 years ago

    Caramelize onions for 30-40 minutes?

    • laaloosh11 years ago

      Yes.

    • k l11 years ago

      they are wonderful.

    • Cate9 years ago

      That is what makes it so yummy!!!!!. I always cook them slow on low heat, but this is the best recipie I have found. I dont have the individual crocks and it still taste the same!

  12. Michelle Englehart Miller11 years ago

    Sounds delish, but to clarify, you’d have to use veg broth for this to be vegetarian.

  13. Just One Boomer (Suzanne)11 years ago

    Perfect for winter comfort food for those of us up in the northeast blue states.

  14. Elizabeth @ Food Ramblings11 years ago

    making it this weekend!!!

  15. Judy@lifeonthefoodchain.com11 years ago

    This is pure genius! If it wasn’t 8 AM I’d run and make it now…it may be on tonights dinner menu, though. Looks delish.

Food Recipes

French Onion Soup Casserole Recipe | LaaLoosh (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

How can I thicken my French onion soup? ›

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

Why do you put baking soda in French onion soup? ›

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

What to add to French onion soup if too sweet? ›

If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.

How do you make soup taste richer? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

How to doctor up canned French onion soup? ›

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

What is the difference between onion soup and French onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Why put flour in French onion soup? ›

Sprinkle flour over and stir into onions, if you do not eat gluten you can omit. This step gives onion soup a bit more depth and body. Add red wine, chicken stock or water, thyme, and bay leaf and simmer for 30 minutes.

Does sour cream make soup thicker? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Why do you put lemon juice in soup? ›

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Why do people put lemon in soup? ›

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line.

Why is my French onion soup sour? ›

It might be because of the stock or that you used onions that has sour flavor such as white onions.

Why does my French onion soup taste bad? ›

Lack of seasoning: Seasoning is crucial in any dish, and French onion soup is no exception. If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland. Weak broth: The quality and intensity of the beef broth used in the soup can greatly impact its flavor.

Can I use chicken broth instead of beef broth in French onion soup? ›

If you can't get good quality beef broth, use chicken or vegetable instead. I find that the quality of those by mainstream brands is much better than the beef stock. The beef is fine to use in things like gravy and stews, but not when it's a key ingredient like in this recipe.

What is a substitute for vermouth in French onion soup? ›

You can substitute sweet vermouth with sherry (not sherry cooking wine) or brandy. Lillet Blanc is similar to dry white wine but more aromatic. Your favorite dry white wine is fine.

How do you get the depth of flavor in vegetable soup? ›

Tips for Flavorful Vegetable Soup

Flavor the base: We add Italian seasoning and tomato paste to the aromatics and warm them up to bring the seasonings back to life. You could use fresh herbs like thyme or rosemary, or even add a Parmesan rind for more flavor.

How do you get the depth of Flavour in vegetable soup? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

Why do you add flour to French onion soup? ›

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

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