Low Sodium French Onion Soup Recipe

This low-sodium French onion soup focuses on the natural flavors of the caramelized onions, herbs, and a rich broth to ensure that you won’t miss the salt. It’s a heartwarming dish perfect for any occasion.

This low-sodium French onion soup focuses on the natural flavors of the caramelized onions, herbs, and a rich broth to ensure that you won’t miss the salt. It’s a heartwarming dish perfect for any occasion.

HOW DO I MAKE MY LOW-SODIUM FRENCH ONION SOUP?

1. In a large soup pot heat the olive oil over medium heat.

2. Add the sliced onions and cook, stirring occasionally, for about 20-30 minutes, or until they are deeply caramelized. If the onions start to stick, you can add a little water to the pot to help release them.

3. Once the onions are caramelized, add the minced garlic, thyme, and bay leaf.

4. Cook for an additional 1 to 2 minutes until the garlic is fragrant.

5. Pour in the dry white wine to deglaze the pan, scraping up any brown bits from the bottom (Optional).

6. Allow the wine to reduce by half, which will cook off the alcohol and concentrate the flavors.

Add the low-sodium beef or vegetable broth and Worcestershire sauce to the pot.

7. Bring to a simmer, then reduce the heat to low and let it cook, partially covered, for about 30 minutes.

8. Taste the soup and adjust the seasoning with freshly ground black pepper. It’s unlikely you’ll need salt, but adjust according to your taste and dietary needs.

9. If using, place a slice or two of toasted baguette in the bottom of each bowl.

10. Ladle the soup over the bread, then sprinkle the grated Swiss cheese on top.

11. Place under the broiler for a minute or two, just until the cheese is melted and bubbly.

12. Remove the bay leaf before serving.

13. Serve hot, with extra toasted baguette slices on the side if desired.

Low Sodium French Onion Soup Ingredients

Ingredients:

• 4 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine (optional, for deglazing the pan)
• 6 cups low-sodium beef or vegetable broth
• 1 tablespoon Worcestershire sauce (look for a low-sodium version)
• French baguette slices, toasted (optional)
• 1 cup grated Swiss cheese (optional, for topping)

Instructions:

1. In a large soup pot heat the olive oil over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for about 20-30 minutes, or until they are deeply caramelized. If the onions start to stick, you can add a little water to the pot to help release them.
3. Once the onions are caramelized, add the minced garlic, thyme, and bay leaf.
4. Cook for an additional 1 to 2 minutes until the garlic is fragrant.
5. Pour in the dry white wine to deglaze the pan, scraping up any brown bits from the bottom (Optional).
6. Allow the wine to reduce by half, which will cook off the alcohol and concentrate the flavors.
7. Add the low-sodium beef or vegetable broth and Worcestershire sauce to the pot.
8. Bring to a simmer, then reduce the heat to low and let it cook, partially covered, for about 30 minutes.
9. Taste the soup and adjust the seasoning with freshly ground black pepper. It’s unlikely you’ll need salt, but adjust according to your taste and dietary needs.
10. If using, place a slice or two of toasted baguette in the bottom of each bowl.
11. Ladle the soup over the bread, then sprinkle the grated Swiss cheese on top.
12. Place under the broiler for a minute or two, just until the cheese is melted and bubbly.
13. Remove the bay leaf before serving.
14. Serve hot, with extra toasted baguette slices on the side if desired.

Yield: 6

Low Sodium French Onion Soup Recipe

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Enjoy classic French Onion Soup without the added salt! This recipe uses low-sodium broth and techniques for a heart-healthy twist.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine (optional, for deglazing the pan)
• 6 cups low-sodium beef or vegetable broth
• 1 tablespoon Worcestershire sauce (look for a low-sodium version)
• French baguette slices, toasted (optional)
• 1 cup grated Swiss cheese (optional, for topping)

Instructions

1. In a large soup pot heat the olive oil over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for about 20-30 minutes, or until they are deeply caramelized. If the onions start to stick, you can add a little water to the pot to help release them.
3. Once the onions are caramelized, add the minced garlic, thyme, and bay leaf.
4. Cook for an additional 1 to 2 minutes until the garlic is fragrant.
5. Pour in the dry white wine to deglaze the pan, scraping up any brown bits from the bottom (Optional).
6. Allow the wine to reduce by half, which will cook off the alcohol and concentrate the flavors.
7. Add the low-sodium beef or vegetable broth and Worcestershire sauce to the pot.
8. Bring to a simmer, then reduce the heat to low and let it cook, partially covered, for about 30 minutes.
9. Taste the soup and adjust the seasoning with freshly ground black pepper. It's unlikely you'll need salt, but adjust according to your taste and dietary needs.
10. If using, place a slice or two of toasted baguette in the bottom of each bowl.
11. Ladle the soup over the bread, then sprinkle the grated Swiss cheese on top.
12. Place under the broiler for a minute or two, just until the cheese is melted and bubbly.
13. Remove the bay leaf before serving.
14. Serve hot, with extra toasted baguette slices on the side if desired.

Notes

The recipe makes 6 servings

176 mg of sodium per serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 343Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 37mgSodium: 176mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 67g