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.

Recipe Tips

  • 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!)
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Creamy French Onion Soup
Prep Time
30 minutes
Cook Time
40 minutes
4 servings


1/4 cup (60 ml) butter
3 cups (750 ml) quartered, thinly sliced onions
1 1/2 cups (375 ml) water
1 1/2 tbsp (22 ml) beef broth mix
1/4 cup (60 ml) all-purpose flour
1 3/4 cup (430 ml) milk
3/4 cup (175 ml) grated Mozzarella cheese
3/4 cup (175 ml) grated Swiss cheese
salt, to taste
pepper, to taste
1 1/2 cup (375 ml) Butter Croutons

Buttered Croutons

1 1/2 cup (375 ml) bread, cubed
3 tbsp (45 ml) butter, melted


  1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring regularly, until onions are transparent, about 10 minutes.
  2. Add water and broth mix. Bring to a boil; cover and simmer for 15 minutes.
  3. Whisk the flour into the milk. Add to saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove from heat.
  4. Toss together the Canadian Mozzarella and Swiss cheeses. Add half of the cheese mixture to the soup and stir until melted. Add salt and pepper to taste.
  5. Ladle soup into 4 oven-proof soup bowls. Sprinkle with butter croutons and top with remanining cheese. Broil until cheese is melted. Serve.

Butter Croutons

  1. While onions are cooking or the broth is simmering, it's a good time to make the croutons.
  2. Preheat oven to 350 F (180 C).
  3. Toss cubed break in the melted butter. Spread evenly on a baking sheet and put in oven. Bake for 5-7 minutes, flip and bake for another 5-7 minutes.