Onion Soup with Cheese Croutons

5 from 7 votes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 138 kcal


  • 2 size Onions
  • 1 tbsp Butter
  • 800 ml Vegetable broth, instant
  • 1 tsp Dried marjoram
  • 2 tbsp Liquid butter
  • 2 Slices of toast
  • 1 El Grated Emmental
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 tsp Finely chopped parsley


  • Peel the onions, halve and cut into fine strips. Melt 1 tablespoon of butter in a saucepan and lightly sauté the onion strips. Pour in the vegetable stock, bring to the boil, add the majora and simmer for 15 minutes. Preheat the oven to 180 degrees.
  • Melt 2 tablespoons of butter in a saucepan, cut toast slices into 1cm cubes, place the toast cubes on a baking tray lined with baking paper, brush with the butter and sprinkle with the cheese. Roast the cheese croutons in the hot oven for 12-15 minutes
  • Season the onion soup with salt, pepper and nutmeg. Arrange the onion soup in bowls, take the croutons out of the oven and spread on top. Serve sprinkled with parsley.


Serving: 100gCalories: 138kcalCarbohydrates: 8.7gProtein: 8.4gFat: 7.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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