Sixteen cups of sweet onions may look like a huge amount, but they cook way down to create this very aromatic and warming recipe reminiscent of French onion soup. Parmesan croutes are a lighter topping than the traditional blanket of bread and cheese.

Kathy Gunst
Source: EatingWell Magazine, January/February 2018


Recipe Summary

45 mins
3 hrs
Nutrition Profile:


Parmesan Croutes


Instructions Checklist
  • To prepare soup: Heat 3 tablespoons oil in a large stockpot over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add shallots, scallions and garlic; cook, stirring, for 1 minute. Add sweet onions, red onions, salt, pepper and the remaining 3 tablespoons oil; stir to combine. Cook, stirring occasionally, until the onions are reduced by half and very juicy, about 45 minutes.

  • Add parsley and thyme; cook, stirring occasionally, until the mixture is deeply browned, 35 to 45 minutes more.

  • Increase heat to high and add cognac (or sherry). Cook, scraping up any browned bits, for 1 minute. Add broth, cover and bring to a boil. Reduce heat, partially cover and simmer for 15 minutes.

  • To prepare croutes: Just before serving, position a rack in upper third of oven; preheat broiler on low. Place baguette slices on a baking sheet and brush one side with oil. Broil until golden brown, 4 to 6 minutes. Turn the slices over and top each with a generous 1 tablespoon Parmesan. Broil until the cheese is melted, 4 to 6 minutes more. Serve the soup topped with croutes.


To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months.

Nutrition Facts

366 calories; protein 12.2g 24% DV; carbohydrates 51g 16% DV; dietary fiber 7.7g 31% DV; sugars 18.5g; fat 13.1g 20% DV; saturated fat 2.8g 14% DV; cholesterol 5.7mg 2% DV; vitamin a iu 1350.9IU 27% DV; vitamin c 37.5mg 63% DV; folate 112.8mcg 28% DV; calcium 194mg 19% DV; iron 3.5mg 19% DV; magnesium 62.1mg 22% DV; potassium 880.3mg 25% DV; sodium 666.6mg 27% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
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  • 3 star values: 2
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  • 1 star values: 0
Rating: 3 stars
Lots of prep and cutting onions. I really hadn't planned for the need for goggles and standing for well over an hour cutting. I made it and we ate it so the flavors didn't have time to sit over night. And so I didn't feel it was as amazing as I would have hoped for the prep work put in but the Crouton was an awesome addition. Read More
Rating: 3 stars
To be honest I've yet to try it but felt a need contribute a tip on onion prepping. Keep onions intact as long as possible. & 10-15 min in freezer will also aid in lessening that tears. Pinch root 'whiskers' rub off as much dry skin as you can but try not to break through. There is a thin film between the layers that interacts with the juices & creates the sulfuric fumes which cause tears. Try to prep onions as one of the last prep steps to minimize exposure to the fumes. To minimize the tearing only work with as many onions at one time that will fit on your cutting board when 1/2d. Be sure your knife is as sharp as you are comfortable with. Have a bowl large enough for finished amount at hand & a plate to cover the bowl. Cut about 1/4" from the top end & peel back any remaining 'dry' layers avoiding jagged edges in layers which will cause the aroma that causes the tears. Place cut end down & slice onion in half from root end down to cut end. Place onion halves cut face down on cutting board. Do this with 3-4 onions but leave room on cutting board for slicing. Slice each onion. cut side down to desired thickness but keeping slices touching until each 1/2 is done. Move sliced onion half to bowl without separating slivers if possible. Replace cover on bowl. Repeat as needed with skinned halved onions then wipe down cutting boards before starting next batch. Leek & scallion can benefit from similar steps & care but unless using large quantities may not be worth the Read More