Snow is finally falling, the temperature is dropping, January hibernation is kicking in and all of this calls for one thing…soup! French onion soup has always been my absolute favorite. The deeply flavored soup with bread soaking into it and cheese melting on top is irresistible. So to create some comfort this winter, I developed a new take on the classic dish: onion dijon soup with pretzel roll croutons.
I start with a medley of different onions to give lots of variety to the soup. I sauté sweet, red, and green onions together along with some leeks. Leeks have a mild onion flavor and I love their texture in this soup.
Other flavors such as garlic and thyme add depth to the soup, while a splash of worcestershire sauce adds a wonderfully rich complexity. Just a touch of Dijon mustard goes a long way. The peppery, acidic bite from the mustard is a perfect match for the sweet onions. A little heavy cream turns the soup silky smooth, and the perfect amount of seasoning brings out all of the other flavors. While the soup is delicious just as is, what makes it even better is the bubbling gruyere cheese on top of perfect crisp + perfectly softened pretzel roll croutons.
Pretzel rolls are buttery and salty, the perfect contrast to a creamy soup. Trust me on this one…so so good. And while I always love making a classic french onion soup…this one simply is such a delicious (very slight) change of pace.
The perfect bowl to cozy up with all season long!Print
Onion Dijon Soup with Pretzel Roll Croutons
a creamy take on french onion soup…full of sweet onion & tangy dijon flavor, and topped with bubbling gruyere over pretzel roll croutons
- 1 stick unsalted butter
- 1 ½ lbs sliced sweet onions
- 1 ½ lbs sliced red onions
- ½ lb sliced leeks
- ½ lb sliced green onions
- kosher salt
- freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 qts chicken stock
- 1 cup heavy cream
- 2 large pretzel rolls, sliced ¼”
- 1 lb gruyere cheese, shredded
- fresh thyme leaves, to garnish
- In a large pot, melt the stick of butter over medium-high heat. Add the sweet onions, red onions, leeks, and green onions. Season with a good pinch of salt and a few cracks of pepper.
- Lower the heat to medium and sauté the vegetables until soft, about 25-30 minutes.
- Stir in the garlic, Dijon mustard, Worcestershire sauce, thyme sprigs, and bay leaves. Cook for another minute or two.
- Pour in the chicken stock. Bring to a boil and then reduce to a simmer. Simmer the soup for 30 minutes. Stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Heat the oven to 400°F. Ladle the soup into oven-safe cocottes. Top each one with two slices of pretzel roll and a heaping mound of gruyere cheese. Place the cocottes onto a sheet pan. Turn the oven to high broil. Transfer the sheet pan to the oven. Broil the soups until the rolls have crisped and the cheese has melted (just a minute or so; be careful not to burn).
- Serve immediately. Garnish with fresh thyme leaves and freshly cracked black pepper.