Onion Soup with Croutons

5 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 5 kcal



  • 2 piece Medium onions
  • 1 piece Spring onions fresh, cut
  • 4 piece Cherry tomatoes, diced
  • 1 piece Potato, diced
  • 40 g Bacon or juniper belly
  • 30 g Butter
  • 30 ml Cooking oil


  • 1 piece Toasted bread slices, diced and toasted (croutons)
  • 20 g Herb butter (for croutons)
  • 20 g Cheese slices or grated cheese

Spices, per serving:

  • 1 pinch Mill salt, per serving
  • 1 tsp Thyme
  • 1 tsp Coriander
  • 1 pinch Mill pepper, per serving


  • 750 ml Water
  • 80 ml Stock of your choice (vegetable, chicken, beef stock)


Preparation and frying:

    Onion broth:

    • Slowly roast the onion, potato, tomatoes and diced bacon together in the pan. Slowly heat the entire pre-browned contents of the pan with the stock and the water in the saucepan to the broth, if simmering leave for another 5 minutes with the heat switched off. Select plates or soup cups and fill the portions individually.


    • Baked with the (ready) croutons in the oven. Cheese version: In addition, gratinated with grated cheese or slices.


    • Serve as a soup for hearty and rustic dishes.


    Serving: 100gCalories: 5kcalCarbohydrates: 0.7gProtein: 0.4g
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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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