Cream of Onion Soup with Cheese Crostini

Name: Cream of Onion Soup with Cheese Crostini
Yield: 6 Servings
Ingredients: 3 tbsp (45 mL) butter; 6 cups (1.5 L) minced Spanish onion; 5-6 branches fresh thyme; 2 bay leaves; 3 tbsp (45 mL) flour; 3 cups (750 mL) milk; 1 cup (250 mL) sodium-reduced vegetable broth; 6 slices of French baguette rounds toasted; 1/2 clove garlic; 1/4 cup (60 mL) grated Swiss cheese; Salt and pepper to taste

Our dietitians' favourite

Soups & Creams

By Josée Robitaille

A perfect soup for a chilly fall day.

Prep: 20 min
Cooking: 30 min

Yields 6 Servings

cream of onion soup with cheese crostini

Ingredients

3 tbsp (45 mL) butter
6 cups (1.5 L) minced Spanish onion
5-6 branches fresh thyme
2 bay leaves
3 tbsp (45 mL) flour
3 cups (750 mL) milk
1 cup (250 mL) sodium-reduced vegetable broth
6 slices of French baguette rounds toasted
1/2 clove garlic
1/4 cup (60 mL) grated Swiss cheese
Salt and pepper to taste

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Preparation

In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves. Cook covered for 15 minutes, stirring regularly to lightly caramelize. Add flour and cook 1 minute. Add milk and broth, season, cover and cook 15 minutes over medium-low heat.

Remove the thyme stems and bay leaves. Purée soup using blender until homogenous. Rub one side of toasted baguette rounds with garlic and sprinkle with cheese. Place under grill until golden. Serve the crostini with the soup.