Onion Dijon Soup with Pretzel Roll Croutons

This hearty Onion Dijon Soup with Pretzel Roll Croutons is a wonderful soup to keep you warm and fill you up on a brisk Autumn day.  Flavored with 4 different types of onions (red, sweet, green and leeks) and augmented with garlic, Dijon mustard, Worcestershire sauce and thyme, this lovely soup will become a favorite!

To a stock pot with melted butter, add all of the onions, salt and pepper.  Sauté until the onions are soft, about 25 minutes.  Stir in garlic, mustard, Worcestershire sauce, thyme and bay leaves and simmer for a few minutes.

Add the chicken stock and simmer for 30 more minutes.  Stir in the heavy cream and then season it with salt and pepper.

To finish the soup off, ladle it into oven-safe soup bowls.  Add two slices of pretzel roll to each bowl and then mound high with grated Gruyère cheese.  Broil until the croutons have crisped up and the cheese is nice and melted.

Top each soup bowl with some fresh thyme leaves and cracked pepper.  Enjoy!

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Onion Dijon Soup with Pretzel Roll Croutons

Makes: 6-8 servings

Prep Time: 15 minutes

Bake Time: 1 hour & 5 minutes

Total Time: 1 hour & 20 minutes


  • 1 stick unsalted butter
  • 1 & 1/2 pounds sliced sweet onions
  • 1 & 1/2 pounds sliced red onions
  • 1/2 pound sliced leeks
  • 1/2 pound sliced green onions
  • Kosher salt and freshly cracked black pepper
  • 2 cloves garlic, minced
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 quarts chicken stock
  • 1/2 cup heavy cream
  • 2 large pretzel rolls, sliced ¼”
  • 1 pound gruyere cheese, shredded
  • Fresh thyme leaves, to garnish


In a large pot, melt the stick of butter over medium-high heat. Add the sweet onions, red onions, leeks, and green onions. Season with a good pinch of salt and a few cracks of pepper.

Lower the heat to medium and sauté the vegetables until soft, about 25-30 minutes.

Stir in the garlic, Dijon mustard, Worcestershire sauce, thyme sprigs, and bay leaves. Cook for another minute or two.

Pour in the chicken stock. Bring to a boil and then reduce to a simmer. Simmer the soup for 30 minutes. Stir in the heavy cream and heat through. Season with salt and pepper to taste.

Heat the oven to 400°F. Ladle the soup into oven-safe soup bowl. Top each one with two slices of pretzel roll and a heaping mound of gruyere cheese. Place the soup bowls onto a sheet pan.

Turn the oven to high broil. Transfer the sheet pan to the oven. Broil the soups until the rolls have crisped and the cheese has melted (just a minute or so; be careful not to burn).

Serve immediately. Garnish with fresh thyme leaves and freshly cracked black pepper.

Recipe by The Original Dish


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