Imagine a soup so rich and complex that it transforms an ordinary meal into a culinary adventure! This Onion Dijon Soup with Pretzel Roll Croutons is not just another soup—it's a gourmet experience that marries the deep, sweet caramelization of onions with the tangy kick of Dijon mustard, all topped with crispy pretzel croutons and melted Gruyère cheese. Perfect for those chilly evenings or when you want to impress dinner guests with a French-inspired dish that looks and tastes like it came straight from a Parisian bistro.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 cups beef or vegetable broth
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- Salt and pepper to taste
- 4 pretzel rolls, cubed
- 1 cup grated Gruyère cheese
Instructions
- Prepare the onions by peeling and thinly slicing them using a sharp knife, ensuring uniform thickness for even caramelization.
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally to prevent burning, until they become deeply golden brown and caramelized, approximately 25-30 minutes.
- While onions are caramelizing, cut pretzel rolls into 1-inch cubes. Set aside for crouton preparation.
- Once onions are richly caramelized, add white wine to deglaze the pot, scraping up any browned bits from the bottom of the pan.
- Stir in Dijon mustard, ensuring it's thoroughly incorporated with the caramelized onions.
- Pour in beef or vegetable broth, increasing heat to medium-high. Bring the soup to a gentle simmer.
- Reduce heat and let the soup simmer for 10-15 minutes to allow flavors to meld together. Season with salt and pepper to taste.
- While soup is simmering, prepare croutons by toasting pretzel roll cubes in a dry skillet over medium heat until crisp and golden, about 5-7 minutes.
- Ladle hot soup into oven-safe bowls. Top each serving with toasted pretzel roll croutons and sprinkle generously with grated Gruyère cheese.
- Place bowls under the broiler for 2-3 minutes, or until cheese is melted and slightly bubbling.
- Remove from broiler, let cool for 2 minutes, and serve immediately while hot and cheese is still melted.
Tips
- Patience is key when caramelizing onions. Use medium-low heat and stir occasionally to prevent burning, allowing them to develop a deep golden-brown color.
- Choose a heavy-bottomed pot or Dutch oven for even heat distribution and better caramelization.
- For maximum flavor, use a good quality beef or vegetable broth and a robust Dijon mustard.
- When toasting pretzel roll croutons, keep a close eye on them to prevent burning. They should be golden and crisp.
- Use freshly grated Gruyère cheese for the best melting and flavor profile.
- If you don't have oven-safe bowls, you can melt the cheese under the broiler on a baking sheet and then top the soup.
- Serve immediately after broiling to enjoy the cheese at its most gooey and delicious state.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
