Cream of Onion Soup with Cheese Crostini
Indulge in the rich, velvety goodness of Cream of Onion Soup—slow-cooked with butter, milk, and sweet onions, then topped with golden Swiss cheese crostini. Comfort food at its most elegant.
Preparation time
20 minutes
Cooking time
30 minutes
Yield
6 servings
Nutritional information
Energy
310 calories
Protein
12 g
Carbohydrate
43 g
Fat
11 g
Fibre
3.8 g
Sodium
321 mg
Top 5 Nutrients
(% DV*)
Calcium
19 % / 251 mg
Vitamin B12
37 %
Riboflavin
36 %
Thiamin
34 %
Selenium
31 %
*percentage of daily value
Ingredients
3 tbsp (45 mL) butter
6 cups (1.5 L) minced Spanish onion
5-6 branches fresh thyme
2 bay leaves
3 tbsp (45 mL) flour
3 cups (750 mL) milk
1 cup (250 mL) sodium-reduced vegetable broth
6 slices of French baguette rounds toasted
1/2 clove garlic
1/4 cup (60 mL) grated Swiss cheese
Salt and pepper to taste
Preparation
- In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves. Cook covered for 15 minutes, stirring regularly to lightly caramelize. Add flour and cook 1 minute. Add milk and broth, season, cover and cook 15 minutes over medium-low heat.
- Remove the thyme stems and bay leaves. Purée soup using blender until homogenous. Rub one side of toasted baguette rounds with garlic and sprinkle with cheese. Place under grill until golden. Serve the crostini with the soup.
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