French Onion (pain in the bunion but worth it) Soup

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French onion (pain in the bunion but worth it) soup


  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 3 large thinly sliced onions
  • 1/4 tsp salt
  • 1 tsp. sugar
  • 1 tbsp. flour
  • 1/3 cup dry cooking sherry
  • 6 cups reduced sodium chicken stock
  • 1/4 tsp. black pepper
  • 2 tsp. soy sauce
  • 8- 3/4 ” slices of french baguette
  • gruya cheese sliced for the top (I used mozzarella)


  1. butter and oil in skillet, add onions and salt cover and cook for 5 minutes.
  2. add sugar and cook for 15 mins until golden (watch the color not the clock)
  3. add flour, reduce to medium/low and cook for 2 mins
  4. add sherry and cook for 2 minutes (scrape bottom of pan) (it should look really gooey at this point)
  5. put in saucepan, add stock and pepper and boil
  6. reduce to low and simmer covered for 10 mins
  7. add soy
  8. bread slices on baking sheet and bake 7 mins each side (350)
  9. put soup in oven safe bowl, slice of bread on top with cheese on top of that, broil for 2 minutes until bubbly
  10. cool and serve.


Here are some pictures: ( I felt inspired to make it after I did the post this morning)

this is step 2 where you have already cooked the onions covered, and you are adding in the sugar and stuff one at a time.

Here is step 4, notice the color and how gooey it looks, this is good.

Here is step 5

And finally, the end… yummo!

* yours may look different… I used thinner bread and low fat mozzarella to cut the calories. But, yummy anyway!


  1. Ann-Marie says

    I love onion soup. But, in the directions it says to add sugar. Sugar is not listed in the ingredient list. Was this an oversight? How much sugar? Thanks

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