Soup is an incredibly versatile dish; it can be cream-based or broth-based, hearty or light, hot or cold. There are certainly some soups that require more skills than others but this Creamy French Onion Soup is simple to make and more than worth the effort.
I love French Onion Soup, and a large part of that love is the broiled, bubbly cheese on top. While very reminiscent of the traditional version, this creamy soup is quite different, but still delicious. Making the soup with milk instead of cream helps keep the calories down without compromising on texture or taste! Packed with 17 grams of protein per bowl, you’ll finish your meal feeling perfectly satisfied.
- If you have a spiralizer or a mandoline, this is a great time to pull it out to easily slice the onions thinly and uniformly. If you use a spiralizer, just give the onions a quick chop in a few directions afterwards so you don’t end up with long strings of onion in the soup. Be sure to follow all safety instructions with the mandoline.
- 3 cups of thinly sliced onions will require approximately 1.5 medium onions.
- The recipe calls for chicken stock mix, however I used beef broth mix since that is more in line with the flavours traditionally associated with French Onion Soup.
- The homemade croutons are worth it – you could buy croutons but for the extra few minutes of work, they taste so good! (I started with a fresh baguette and they were amazing!)