Flipped French Onion Soup

Why this recipe? My Flipped French Onion Soup is a complete meal by itself!  It's rich broth, toasted croutons, and gooey cheeses seem too delicious for this dish to be healthy—but if you see it on Flip2Tasty, you can get away with eating it!  It all starts with a simple mound of sliced onions.

The secret behind a great French Onion soup is slowly browning (or caramelizing) the onions in a heavy bottom pan. It's like making a great roux for Gumbo—the darker the richer!

The Flip:  Additional sodium isn't needed to make my French Onion Soup.  I also chose to use a beef stock instead of beef broth to make the broth richer in flavor.

I replaced the French bread crouton with an English muffin crouton.  You'll also be glad to know I included real Swiss and Parmesan cheeses from the original recipe—I just adjusted the amount of cheese per serving!

 My thoughts:  My Flipped French Onion Soup is great for serving to family and guests—just add your croutons, top with cheeses, and bake.  They come out bubbling hot and ready to serve!

Flip2Tasty has done it again—each bowl is healthy, filling, and low in points!  Enjoy.

Servings: 6  Serving Size: 1  Calories: 306  Fat: 12g  Carbs: 28g  Fiber: 2g  Protein: 14g  Sugar: 8g
Sodium:  700mg   Old Points: 7  WW Points +:  7


  • 6 Large Yellow Onions, thinly sliced
  • 3 Tbsp Butter
  • 1 tsp Sugar
  • 1 Tbsp Flour
  • 1 cup White Wine  (Chablis works well)
  • 4 cups (32 oz) Beef Stock  (I used Kitchen Basic's—excellent!)
  • 3 English Muffins, halved and toasted
  • 6 Tbsp Parmesan Cheese, grated
  • 18 slices "Sargento Ultra Thin" Swiss Cheese slices, 3 per bowl      
  1. In heavy-bottomed pan, melt butter over Medium Low to Medium heat. Add onions and sugar. Slowly cook onions, scraping bottom of pan with wooden spoon during cooking process so onions don't burn..  Cook onions until a rich caramel brown in color. 
  2. Add flour, continue cooking for 2-3 minutes.
  3. Add white wine, continue cooking for 2-3 minutes.
  4. Add beef stock and gently simmer partially covered for 1 hour. 
  5. Evenly scoop soup mixture into oven-safe crocks or bowls and place on baking sheet.
To Serve: Place a toasted English muffin crouton on top of each bowl of soup.  Place three Swiss cheese slices on top of each crouton.. Top Swiss cheese with 2 Tbsp of Parmesan cheese.  Bake in a 325 degree oven for 25 minutes.  Turn oven up to 400 degrees and lightly brown tops (approximately 2 minutes).  



  1. This looks positively awesome! So glad I decided to browse through the savory offerings at Dailybuzz today! I've had Julia Child's onion soup recipe on my 'to do' list for the past couple weeks, but she just got pre-empted for your version!

    1. Thank you, Susan! I'm flattered to be mentioned in the same sentence as Julia Child! We're helping our readers prepare recipes that take the place of high calorie versions—without compromising flavors. I look forward to hearing what you think of my version! Terri

  2. Dang, this does look savory! Check it out; you're on DailyBuzz! http://food.dailybuzz.com/blog/94313-flipped-french-onion-soup

  3. Your post is really awesome. I like french soup with onion. I thought that it is complex to make but you did it easily.Thanks for sharing nice recipe. I will try this at home. I love french food very much. I have bookmarked this sites and i will get back to you to get another yummy recipe.

    1. Thanks, Cathyee! I appreciate your kind words! I'm a French food lover, too! By cutting back on the high calorie ingredients—it's healthier. At the same time I work hard to keep the awesome flavor profile of French Onion Soup. Sometimes, it takes a few try's before I get it right!! I look forward to hearing from you again! Terri


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