• 6 large onions thinly sliced
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 2 tbsp white wine vinegar
  • 1 tbsp flour
  • 6 cups stock – beef, chicken or vegetable (1400ml)
  • 1 tbsp Worcestershire sauce
  • 2 – 3 sprigs of thyme Optional
  • 1 pinch Salt and pepper as required
  • Water
  • Baguette Optional
  • Grated reduced fat mature cheese Optional


  • Place the sliced onions in a large saucepan / stockpot and drizzle over the olive oil.
  • Toss the onions about so that they are covered in oil.
  • Cook the onions over a medium heat for about 30 – 40 minutes stirring every 3 to 5 minutes. You are wanting the onions to brown and caramelize but you do not want them to stick to the bottom of the pan and burn.
  • Towards the end of the cooking time you may need to stir them every minute or so to stop them sticking and you can turn the heat down a little.
  • If you find that bits start to stick to the bottom of the pan, add a couple of tablespoons of water to the pan and use a wooden spoon to scrape the bits off the bottom.
  • Once the onions are nice and caramelized, add the garlic and cook for one or two minutes before adding the white wine vinegar.
  • Scrape off anything that has stuck to the bottom of the pan (deglazing). This adds to the flavour.
  • Add the flour and stir.
  • Add the stock, Worcestershire sauce and sprigs of thyme, if using.
  • Stir.
  • Bring the soup to a simmer and then cover and turn down the heat so that it gently simmers for about 10 minutes.
  • Remove from the heat and carefully fish out the sprigs of thyme.
  • Taste and add salt and pepper if required.
  • Slice 5 x 1 inch pieces from a crusty baguette.
  • Place the slices of bread on a baking sheet place under the grill/broiler until they start to toast. Turn and toast the other side.
  • Remove the slices of bread from under the grill / broiler.
  • Place one piece of the grilled bread into each of bowls of soup.
  • Carefully pile about 10g of cheese on the top of each slice of bread and place the bowl of soup under the grill / broiler until the cheese starts to melt and bubble.


3 Points (Serve with a cheesy crouton for an extra couple of points.)


Nutrition Facts

French Onion Soup | Weight Watchers

Serving Size


Amount per Serving

Calories 172

Fat 6

Saturated Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 620mg

Potassium 840mg

Carbohydrates 23g

Fiber 3g

Sugar 10g

Protein 8g


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