Maple and onions soup with crouton

creamy caramelized onion soup

  • 4 medium yellow onions, sliced in rounds
  • 45ml (3 tbsp) butter
  • 7.5ml (1/2 tbsp) balsamic vinegar
  • 15ml (1 tbsp) maple syrup
  • 1L (4 cups) chicken broth
  • Salt and pepper

For the croutons

  • 1/2 baguette, diced
  • 1 clove garlic
  • 5ml (1 tsp) butter
  • Dash of olive oil
  • Salt and pepper, to taste


  1. In a pot, melt the butter over medium heat and add the onion. Stir well until the onion is coated with butter and sauté until nicely browned. Stir frequently, using a wooden spoon.
  2. Season well and add the vinegar and maple syrup. Scrape the bottom of the pot with a wooden spoon. Add the chicken broth, bring to a boil, and simmer for 15 minutes.
  3. Using a blender, mix until smooth. Adjust the seasoning.
  4. Melt the crouton butter in a pan and cook the bread cubes for a few minutes. Add the garlic and continue cooking until croutons are nicely golden brown. Serve on soup.

A recipe from 3 fois par jour

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