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Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

Course: Soups



  • Heat a large pot over medium heat, add the oil and butter. Add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
  • Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes. Pour in the water and bring to a boil. Then reduce the heat to low, partially cover, and simmer for 15 minutes. Meanwhile, preheat the oven to 350°F.
  • Place the slices of bread on a baking sheet and bake for 5 minutes in oven. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread/croutons. Set the sheet under the broiler until the cheese melts, about 30 seconds.
  • Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a cheesy crouton. Serve immediately.