Don’t be Salty French Onion Soup

French Onion Soup: sweet onions, cheese, toasted bread–what’s not to love?  Oh, I know, when you order it and you feel your blood pressure rising after the first spoonful because there’s so much salt.  This recipe uses low sodium beef broth and gets a nice flavor from wine, bay leaves and thyme – not salt.




If you prefer a little more saltiness, just use regular beef broth instead of low sodium.  But I decided to be good after last nights buffalo wings and went for the low sodium version. No skimping on cheese though! I’m just being a little health conscious, not crazy :)


Don’t be Salty French Onion Soup

Serves 4
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour


  • 4 sliced onions
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 4 cups low sodium beef broth
  • 4 Small thick slices of bread
  • 4 ~1oz slices swiss cheese
  • pepper to taste


  • 1/4 cup dry red wine


1. Heat butter in large pot on medium low. Add onions and salt. Cover pot and steam until soft, about half an hour. Stir about every 10 minutes.
2. Add bay leaves, broth, wine, thyme and pepper. Simmer about 15 minutes.
3. Move oven rack so that its near the top but there is enough room for the soup bowls to have a few inches clearance. Preheat broiler. Divide soup between bowls and top with bread and cheese. Broil 3-5 minutes until cheese is bubbly and starts to brown.

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