Caramelized Red Onion Soup with Goat Cheese Crostini
Indulge in the comforting elegance of Caramelized Red Onion Soup with Goat Cheese Crostini, a rich and aromatic twist on a classic. This savory recipe stars tender, golden-red onions caramelized to perfection, enhanced with a splash of balsamic vinegar and dry white wine for depth and complexity. Simmered with fresh thyme, garlic, and a hearty stock, the soup achieves a velvety texture and balanced flavor that's perfect for cool evenings. Complementing this luxurious base are crispy baguette rounds topped with creamy, tangy goat cheese, broiled to melt-in-your-mouth perfection. Ready in just over an hour, this dish is an easy yet impressive meal—perfect as an elegant appetizer or a comforting main course. Garnish with fresh parsley for a pop of color, and serve this gourmet delight piping hot!
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Recipe Information
Ingredients
- 4 large red onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup dry white wine
- 6 cups chicken or vegetable stock
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 small baguette, sliced into 12 rounds
- 4 ounces soft goat cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the sliced red onions and cook, stirring occasionally, for 10-15 minutes until softened.
Sprinkle the granulated sugar over the onions and continue to cook for another 20 minutes, stirring frequently, until they are caramelized and golden brown.
Stir in the balsamic vinegar, minced garlic, and thyme leaves, cooking for 1-2 minutes until fragrant.
Deglaze the pot with the white wine, scraping the bottom of the pot to lift any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable stock, bay leaf, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes.
While the soup simmers, preheat your oven to 375°F (190°C).
Place the baguette slices on a baking sheet and toast them in the oven for 5 minutes, turning once, until lightly crispy.
Spread the goat cheese evenly on the toasted baguette rounds and return them to the oven for another 3-5 minutes until the cheese is warm and slightly melted.
Remove the bay leaf from the soup and taste, adjusting seasoning if needed.
Ladle the soup into bowls and top each serving with a few goat cheese crostini.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 8346 mg | 363% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 40.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
