Red Onion Soup with Cheese Croutons

Honestly, I usually like my onion soup French style. That is, smothered with melted cheese on top. Alternatively, this Red Onion Soup with Cheese Croutons has crunchy melted cheese topped croutons. this is a handy recipe for two reasons. First, it’s crazy easy to throw together. Second, because this soup is not as heavy as typical French onion soup, it is perfect to serve as a soup course in the context of a big holiday meal.

The secret to the flavor is caramelizing the onions before simmering in broth for soup. I used a mandolin to slice the onions. This made them thin enough to caramelize easier. However, a sharp knife will do the trick as well. The mandolin just makes everything go faster.

The croutons are cheesy crunchy delicious and a cinch to throw together. While the Red Onion soup is simmering. Place cut up bread on a baking sheet, sprinkle with cheese then place in the oven for a few minutes.

The crouton will become toasty and crunchy. You might think about making some extra to serve on the side. These will definitely be popular with your guests.

Substitutions:

For the bread, I used a small day-old whole wheat baguette I had hanging around. I also tried out a whole grain raisin roll for extra flavor. Both worked well. the point is, use whatever bread you have on hand.  Sweet bread works just as well and adds extra flavor.

For this Red Onion Soup with Cheese Croutons, I recommend using Swiss or Gouda cheese. If you have Emmenthaler or gruyere, those varieties would work just as well.

For the wine, I added a dry Rosé to the broth. Red wine would provide a deeper layer of flavor. The recipe only uses a cup’s worth, so any leftover dry red or rosé wine is fine to add to the broth.

This Red Onion Soup with Cheese Croutons recipe serves four. However, it is easily doubled to serve a larger dinner party.

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Red Onion Soup with Cheese Croutons

Prep time: 10 minutes Cook Time: 40 minutes Serves 4

Course Soup

Cuisine American

Keyword Onion Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 lb red onions
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 cup dry red or dry rose wine
• 2 cups vegetable broth
• 2 cups water
• Kosher salt and freshly ground pepper to taste
• 1 small whole wheat baguette, cut into small pieces
• 1/4 cup grated cheese, Swiss or Gouda

Instructions

1. Peel and mince the garlic cloves.
2. Peel the onions and cut into rings.
3. Heat the olive oil and butter together in a large pot or dutch oven over medium-high heat.
4. Add the minced garlic cloves and stir for 30 seconds until the garlic releases its aroma.
5. Add the onions and sauté until the onions become transparent.
6. Sprinkle the sugar over the top and cook, stirring until the onions caramelize.
7. Add the wine, vegetable broth and water to the pot.
8. Season with salt and freshly ground pepper.
9. Bring the mixture to a boil, lower the heat and simmer for 20 minutes.
10. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
11. Spread the baguette pieces out on the baking sheet. The pieces should be close together.
    
12. Sprinkle the cheese over the top of the baguette pieces.
13. Place the baking tray in the oven and bake for 5 minutes, until the cheese has melted.
14. Taste the soup and season once again with Kosher salt and freshly ground pepper to taste.
15. Divide the soup into four bowls. Top with the cheese croutons and serve.

Like this Red Onion Soup with Cheese Croutons? Try some of my other Fall Soup recipes:

Roasted Corn White Wine Soup

Pumpkin Apple Ginger Soup

Creamy Mustard Potato Soup

Roasted Brussels Sprouts Garlic Cream Soup

Sage Potato Corn Soup