Home Previous Next



4 servings

MacGourmet downloadCaramelized Onion Soup with Croutons. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Caramelized Onion Soup with Croutons


  • 4 tablespoons unsalted butter
  • 1 lb. sweet onions, quartered and thinly sliced
  • ½ pound red onions, quartered and thinly sliced
  • ½ cup thinly sliced shallots
  • 4 cloves garlic, minced
  • ¾ cup Sangiovese, or Sauvignon Blanc or other high-acid red or white wine
  • 3 cups canned chicken stock
  • 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste
  • 4 thin slices of day-old white, or whole-wheat bread
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ teaspoon paprika, preferably Hungarian
  • teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil


To make the soup, melt the butter in a Dutch oven over medium heat.
Add the onions; stir well to coat with the butter. Reduce the heat to
medium-low; cover and cook, stirring occasionally, until tender and
golden brown, about 30 minutes. (Don't let the onions burn or they’ll
become biter.)

Add the shallots and garlic; stir constantly for about 2 minutes. Add
the wine. Use a wooden spoon to stir, scraping up the browned juices
on the bottom of the pan. Continue to cook, uncovered, stirring
constantly, until all the liquid is reduced and soaked into the
onions, about 10 minutes.

Stir in the stock and thyme; increase the heat and bring to a boil.
Reduce the heat to medium-low; cover and simmer, stirring
occasionally, for about 20 minutes. Stir in the salt and pepper.
Taste and adjust the seasoning.

Meanwhile, to make the croutons, use a round cookie cutter or an
inverted glass to cut the bread into rounds smaller than the top of
your soup bowls. (Avoid using the crust.)

Combine the Parmesan, paprika, and salt in a small brown paper bag or
plastic container with a lid. Set aside.

Melt the butter with the oil in a large skillet over medium-high
heat. When the mixture is so hot that drops of water sizzle when
sprinkled into the pan, add the bread rounds. Cook, using tongs to
turn, until lightly browned on the outside, yet still pliable, about
3 to 4 minutes per side.

While the croutons are still hot, drop them, one at a time, into the
paper bag or plastic container containing the Parmesan mixture. Close
or cover the container and shake until the croutons are lightly
coated. Transfer to a plate to cool.

To serve, ladle the soup into bowls and float one crouton on top of
each serving.


Comments: Long ago I learned that the secret to a good onion soup is cooking the onions slowly, allowing their rich flavors to develop and their sugars to caramelize. I like this recipe made with either a high-acid red or white wine, each offering its hue and unique flavor. Both are scrumptious.


croutons, onions


onions croutons