Onion Dijon Soup with Pretzel Roll Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  • Author: Kayla Howey


  • 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


  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.