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.


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


  • 1 Dutch Oven

  • 1 Oven


  • 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


  • 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.


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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  1. barb9 years ago

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

  2. Sarah11 years ago

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

  3. Gail11 years ago

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

  4. 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.

  5. 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.

  6. Heather Mathieson11 years ago

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

  7. 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,

  8. 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….

  9. 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.

  10. Steph11 years ago

    Caramelize onions for 30-40 minutes?

    • laaloosh11 years ago


    • 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!

  11. Michelle Englehart Miller11 years ago

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

  12. Just One Boomer (Suzanne)11 years ago

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

  13. Elizabeth @ Food Ramblings11 years ago

    making it this weekend!!!

  14. 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)


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.

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

My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.

How do French people eat French onion soup? ›

French onion soup (French: soupe à l'oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top.

What broth is French onion soup made of? ›

This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make. If you use boxed stock, taste it first! If you don't like the taste, don't use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)

Why did Panera change their French onion soup? ›

Panera Bread is working to regain customers' loyalty in 2020 with the reintroduction of its fan-favorite French Onion Soup. 2019 was a year of food news for Panera, not all of it positive. First, it removed the French Onion Soup, a staple on the menu for over 20 years, to make room for seasonal menu items in June.

Why is French onion soup so good? ›

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

Should you caramelize onions for French onion soup? ›

Caramelizing the onions slowly in butter until they're rich golden brown (but not so dark as to taste bitter) produces the sweetest, most flavorful results. If you don't have homemade beef stock, the recipe's suggested homemade or store-bought chicken stock substitutions are better than most store-bought beef stock.

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.

Why does my French onion soup taste burnt? ›

If the heat is too high, the onions will burn. If you don't stir often at beginning and almost constantly toward the end, the onions will burn. If one little bit burns the whole batch needs to be tossed. Otherwise the soup ends up tasting like burnt onion.

What is a fun fact about French onion soup? ›

It is said that it was invented by none other than King Louis XV late one night at his hunting lodge when he was very hungry. When he only found onions, butter, and champagne in the pantry, he decided to use the three ingredients to make the French onion soup for the very first time.

Is French onion soup good or bad for you? ›

Well, you'll be pleased to know that french onion soup is, in fact, a highly nutritious choice.

What is a French onion soup bowl called? ›

French onion soup is traditionally served in lionhead bowls, which are deep but not very wide porcelain bowls. Here are four reasons why these bowls are perfect: Plenty of soup. Even as the bread on top starts to soak up some of the soup, there's still plenty left underneath.

What is the best wine to use in French onion soup? ›

Wine is optional to deglaze the pan and add flavour to the soup. I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.

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

It is better to use chicken or vegetable broth rather than sub-standard beef broth. Best to use low salt and add salt if required. 4. Bread - The idea with the recipe is that you can use a spoon to cut through the bread into the soup to eat it (see video).

Why is onion soup called French onion soup? ›

Why Is It Called French Onion Soup? The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.

Is cream of onion soup the same as French onion? ›

French onion soup is the savory, non-dairy cousin of cream of onion soup. It has beef broth, onion powder, butter, flour or other thickeners, and a few other seasonings like parsley and paprika.

What are the two types of soups in French? ›

Traditionally, french soups are classified into two groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.

Is there a difference between onion and French onion dip? ›

What is the difference between French onion dip and regular onion dip? French onion dip is typically made with French onion soup mix, a mixture of dried onions and beef bouillon. Onion dip is made with only onions.


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