Onion Dijon Soup with Pretzel Roll Croutons

Onion Dijon Soup

a creamy take on french onion soup…full of sweet onion & tangy dijon flavor, and topped with bubbling gruyere over pretzel roll croutons

servings: 6-8




  1. 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.
  2. Lower the heat to medium and sauté the vegetables until soft, about 25-30 minutes.
  3. Stir in the garlic, Dijon mustard, Worcestershire sauce, thyme sprigs, and bay leaves. Cook for another minute or two.
  4. 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.
  5. 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).
  6. Serve immediately. Garnish with fresh thyme leaves and freshly cracked black pepper.