French Onion Soup with Parmesan croutons

Lunch / Dinner

French Onion Soup with Parmesan croutons

Maggi Seasoning flavor enhancer is the “secret ingredient” for adding rich, savory umami flavor to this French Onion Soup. On top, Gruyère combines forces with Parmesan croutons to form that layer of wonderfulness that only the French could come up with.


6 servings

Total Time

Print Recipe

Share Recipe





Sweat onions and garlic in 2 Tbsp. oil in a Dutch oven or pot, covered, over medium-low heat, 20 minutes. Add sugar and season with salt; continue cooking until onions caramelized, stirring often, about 40 minutes more.

Deglaze Dutch oven with wine, scraping up any brown bits. Increase heat to high; cook until wine nearly evaporated.

Stir in flour; cook 1 minute. Add beef broth, chicken broth, thyme, and bay leaf; simmer 20 minutes. Discard thyme sprigs and bay leaf. Stir in Maggi seasoning; season soup with salt and pepper.

Preheat oven to 375°. Line a baking sheet with parchment.

Toss bread cubes with remaining 3 Tbsp. olive oil and ¼ cup Parmesan; season with salt and pepper. Arrange bread cubes in a single layer on prepared baking sheet.

Bake bread cubes until golden, 1520 minutes, flipping croutons halfway through, then cool.

Preheat broiler to high with rack 6 inches from element.

Divide soup among six broiler-safe bowls; top with croutons, remaining ½ cup Parmesan, and Gruyère. Arrange bowls on a baking sheet

Broil soup until cheese is bubbly and begins to brown, 34 minutes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 556

% Daily Value*

Total Fat 27g 41%

Saturated Fat 11g 55%

Cholesterol 46mg 15%

Sodium 906mg 37%

Carbs 44g 14%

Protein 26g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!