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3 Ratings
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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.

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

1 1/2 cups soup & 1 croute
366 calories; protein 12.2g; carbohydrates 51g; dietary fiber 7.7g; sugars 18.5g; fat 13.1g; saturated fat 2.8g; cholesterol 5.7mg; vitamin a iu 1350.9IU; vitamin c 37.5mg; folate 112.8mcg; calcium 194mg; iron 3.5mg; magnesium 62.1mg; potassium 880.3mg; sodium 666.6mg; added sugar 1g.