Classic Sweet Viadalia French Onion Soup

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“This makes a wonderful, very flavorful french onion soup. It is based on a recipe in one of Suzanne Somers' cookbooks, and then slightly modifed by me. It is quite low carb as is, but for an even more low-carb, low-fat version, you may use a slice of portebello mushroom, instead of the bread (just place a large mushroom slice where you would the bread, and place the cheese on top of the mushroom)and use shredded Parmesan cheese (which is a cheese that is lower in fat). A lovely soup, well-worth the trouble of making it!”

Ingredients Nutrition


  1. Heat olive oil or butter in large saucepan.
  2. Add onions and saute for 10 minutes over medium-high heat.
  3. Lower the heat to medium-low.
  4. Add mustard seed, celery seed, and salt and pepper to taste.
  5. Continue to saute the onions for 20 minutes, until the onions have carmelized and are a rich golden brown in color.
  6. Add the beef broth, red cooking wine, and Worcestershire sauce.
  7. Cook over medium heat for 15 minutes.
  8. Preheat broiler.
  9. Spoon soup into bowls (that are oven-proof) and place a slice of french bread on top (may lightly butter bread, if you prefer).
  10. Add a slice of cheese on top of each piece of bread.
  11. Place under broiler for a few minutes until the cheese gets brown, and bubbles a bit.
  12. Carefully remove soup bowls from oven and serve.
  13. NOTE: Can also be made in a crockpot (after cooking onions in butter on stovetop covered for 20 mins), cooking on low for 5-8 hours or on high for 2 1/2 hours.

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