• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Dinner Recipes

French Onion Soup with Challah Croutons

Published: Sep 23, 2022 · Modified: Nov 2, 2022 by Samantha Ferraro · This post may contain affiliate links · 8 Comments

Jump to Recipe

A twist on the classic French onion soup, topped with cubes of sweet challah bread croutons and fresh thyme and still full of incredibly caramelized sweet onions.

French Onion Soup with Croutons

There is nothing I love more than a really well made rich French onion soup. Topped with crusty bread and loads of Gruyere cheese broiled on top.

Yes, all of those elements are still in my "not so classic" version, but instead of one slice of bread, challah bread is cut into cubes, making for an easier spoonful. For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

Challah Croutons

Cut the challah into cubes and drizzle bread with olive oil. Place the challah on a parchment lined baking sheet and into a 350 degrees Fahrenheit oven for 5-10 minute until just dried out but not too toasted.

Then set aside to top the French onion soup.

Ingredients

  • Yellow Onions: Look for yellow or sweet onions which will make for a sweeter and more caramelized outcome.
  • Beef Stock: The base of French onion soup. I like using a concentrated stock such as Better Than Bouillon.
  • White Wine: A splash of white wine wakes up the richer flavors of the soup, such as Pinot Gris.
  • Unsalted Butter and Olive Oil: Both give flavor and fat to saute the onions.
  • Fresh Thyme: A few sprigs, leaves removed and roughly chopped. Save some for garnish too!
  • Challah Bread: This is where the twist comes in. Use a regular challah or for even more flavor, try it with garlic rosemary challah. Instead of topping the soup with a single slice, cut into cubes so it's easier to spoon.
  • Gruyere Cheese: is a melty Alpine style of cheese that is traditional in French onion soup. Other options are a Swiss cheese, Jarlsberg or a combination of Mozzarella and Parmesan cheese.

How to Make French Onion Soup

  1. In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.

2. Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

4. Once onions are a deep brown color, add the flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

Once onions are a deep brown color, add the  flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

5. Stir the white wine in continue cooking for another 2-3 minutes until the wine reduces. Pour in the beef stock, season with salt and pepper and simmer for an additional 20 minutes until the soup has thickened slightly.

6. Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

7. Garnish French onion soup with more fresh thyme and serve immediately.

Garnish French onion soup with more fresh thyme and serve immediately.

More Soup Recipes to Try

  • Lemon Saffron Matzo Ball Soup
  • Turkish Red Lentil Soup
  • Roasted Tomato Soup with Ricotta Parmesan Matzo Balls
  • Tuscan Bread Soup with Basil Oil
  • Creamy Pumpkin Soup with Fried Sage

French Onion Soup with Challah Croutons

Samantha Ferraro

LittleFerraroKitchen.com

A twist on the classic French onion soup, topped with cubes of sweet challah bread and fresh thyme and still full of incredibly caramelized sweet onions.
5 from 9 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Dinner, Main Course, Soup
Cuisine French
Servings 8 servings
Calories 260 kcal

Equipment

  • Dutch Oven

Ingredients
 
 

  • 3 tablespoons Olive oil
  • 3 tablespoons unsalted butter unsalted
  • 4-5 yellow onions sliced thinly
  • ¼ teaspoon sugar
  • 3 tablespoons all purpose flour
  • 3-4 sprigs of fresh thyme leaves removed and chopped
  • ½ cup white wine
  • 8 cups beef stock low sodium preferred

Challah Croutons

  • 1 challah bread cut into cubes
  • Olive oil for drizzling

Toppings

  • 1 cup shredded Gruyere
  • Fresh thyme leaves

Instructions
 

  • In a large and wide pot, melt butter and oil together and add all of your onions.
  • Cover pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize.
  • Then take the cover off and add sugar and salt. Stir in and continue to cook the onions, stirring them every few minutes until the onions continue to break down and caramelize.
  • Once onions are a deep brown color, add flour and fresh thyme and stir it in. The onions will get thicker.
  • Add the white wine and allow to cook until wine reduces, about 2-3 minutes and then add your beef stock and mix well. Allow to cook on a gentle simmer for an additional 20 minutes. Season with salt and pepper and adjust seasoning as needed.
  • When ready, ladle soup into oven safe soup pots and top with toasted bread and shredded cheese.
  • Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Challah Croutons

  • Add cubed challah to a parchment lined baking sheet and drizzle with olive oil.
  • Bake croutons at 350 degrees Fahrenheit for 5-10 minutes until just toasted. The reserve to top soup.

Notes

You can also place the soup under a broiler for 3-4 minutes to melt the cheese. 
If making the soup ahead of time, add the croutons right before serving so they don't get too soggy. 

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 30mgSodium: 608mgPotassium: 672mgFiber: 2gSugar: 10gVitamin A: 307IUVitamin C: 9mgCalcium: 224mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Weeknight Dinner Recipes

  • Grilled shrimp skewers with olives and preserved lemon.
    Grilled Shrimp Skewers with Preserved Lemon & Olives
  • Seared tomahawk steak with charred shallot compound butter and thyme.
    Tomahawk Steak with Shallot Compound Butter
  • Zarandeado fish is flavored with guajillo chili, garlic, onion and mayo and grilled until just cooked through.
    Zarandeado Fish (Mexican Grilled Fish with Chile Sauce)
  • Caesar pasta salad made with a homemade Caesar dressing, grilled chicken and shaved Parmesan.
    Chicken Caesar Pasta Salad

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Vira says

    November 07, 2013 at 2:01 am

    5 stars
    Yummy.I will Try For sure.Very nice info using Onion

    Reply
  2. Phil @ soupmaker says

    October 27, 2013 at 3:17 pm

    5 stars
    So what does Hula have to do with french onion soup apart from being awesome. That said the soup looks delicious and very easy to make.

    Reply
  3. Natalie @ In Natalie's Shoes says

    October 25, 2013 at 11:59 am

    5 stars
    This looks so so so tasty! I cannot get enough challah bread, so I love that it's used in this recipe. Yum!

    Reply
  4. Nancy @ gottagetbaked says

    October 21, 2013 at 10:42 am

    5 stars
    I wish I could be your recipe tester, Sam! This french onion soup looks amazing! Sticking to the classics is fine but I also love vamping the recipe to modernize it a bit. Your changes sound delicious (I love thyme) and you certainly can't go wrong with delicious challah bread. I love your photos, girl! And bring on the Hula stories and photos. I can never get enough of your adorable dog.

    Reply
    • Samantha says

      October 21, 2013 at 12:25 pm

      Thanks Nancy!! And thanks for the photo compliments..always practicing! And I LOVEEE seeing your little guy too!!!

      Reply
  5. Moss says

    October 21, 2013 at 9:49 am

    5 stars
    Can this be made with chicken stock instead of beef stock? What other alternative to beef?

    By the way, I heard about your website on Leo Laporte KFI radio yesterday and think it's a great site!

    Reply
    • Samantha says

      October 21, 2013 at 9:58 am

      Hi Moss! So glad I have a new reader! 🙂 Yes, certainly make it with chicken stock! It won't be as "rich" as the beef but the flavor will still be gorgeous! Let me know how it turns out.

      Reply
  6. allie@sweetpotatobites says

    October 21, 2013 at 8:37 am

    5 stars
    I love french onion soup- and am intrigued by the use of the challah! Will have to give this recipe a try 🙂

    Reply
5 from 9 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Summer Favorites

  • Easy lemon orzo salad is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.
    Lemon Orzo Salad with Corn and Basil
  • Italian zucchini flower fritters.
    Zucchini Flower Fritters
  • Grilled chicken shawarma kebabs are served on top of hummus and saffron rice.
    Chicken Shawarma Skewers
  • Cherry tomato pasta with basil and garlic.
    Cherry Tomato Pasta with Garlic and Basil
  • heirloom tomato caprese tart with basil.
    Peach Caprese Tart with Puff Pastry
  • Mediterranean Watermelon Salad
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.