Simple and Light French Onion Soup

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Chop the red onion in half and slice it thinly.

Slice the bacon into small pieces.

Put a Dutch oven or large pot on medium heat.

Add the bacon and onions to the pot.

Cook the onions and bacon on low heat for about 8 to 10 minutes until the onions are translucent, stirring frequently.

Add the canellini beans to the pot after 10 minutes.

Add salt and pepper to taste, being cautious with the salt due to the chicken broth.

Add 1 tablespoon of balsamic vinegar to the mixture.

Mash the beans with a ladle or mashing device to thicken the soup base.

Add 4 cups of reduced salt chicken broth to the pot.

Pour in about 1/4 cup of dry wine.

Let the soup simmer for about 30 minutes.

Slice rounds off the half baguette for serving.

Shred the guer cheese.

On a foil-lined baking sheet, place the baguette rounds and drizzle with olive oil, then add the shredded cheese on top.

Set the oven to Broil on high and melt the cheese on the bread, watching carefully to avoid burning.

Ladle the soup into bowls, making about four servings.

Top each bowl with the cheese-covered baguette rounds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens