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French Onion Soup


  • 1245 ml vegetable broth, divided
  • 4 onions, sliced
  • 0.5 g white sugar
  • 15g all-purpose flour
  • 120ml dry white wine
  • 1 bay leaf
  • 0.7 g ground thyme
  • 1g ground black pepper
  • 15ml brandy
  • 4 slices French bread, toasted
  • 1 clove garlic, halved
  • 15g grated fat-free Parmesan cheese
French Onion Soup


  • In a large non-stick saucepan, heat 1/4 cup vegetable broth.
  • Stir in the onion and cook over medium heat until golden, 15 minutes.
  • Stir in the sugar and flour.
  • Pour in the remaining 5 cups vegetable broth and the wine.
  • Stir in the bay leaf, thyme and black pepper.
  • Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
  • Preheat oven broiler.
  • Remove from heat, remove bay leaf and stir in brandy.
  • Rub garlic clove over toast.
  • Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. S
  • prinkle with the Parmesan.
  • Place bowls under broiler until cheese melts :-)