French Onion Soup Tartines Recipe | Vegetarian Times Skip to main content

French Onion Soup Tartines

French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Here, we call for three types of onions for rich, balanced flavor, but the recipe will work with any combination or just one variety. The onion mixture can be made up to two days ahead. Serve with a green salad.



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2 Tbs. olive oil, divided
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1 medium sweet onion, quartered and sliced
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1 medium red onion, quartered and sliced
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3 small yellow onions, peeled and cut into ⅛-inch-thick slices
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2 Tbs. dry white wine
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2 cups low-sodium vegetable broth
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½ tsp. honey
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1 sprig fresh thyme
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4 large slices country bread
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2 oz. grated Comte, Emmental, or Gruyere cheese (½ cup)


1. Heat 1 Tbs. oil in saucepan over medium heat. Add sweet onion and red onion, cover, and cook 15 to 20 minutes, or until onions begin to brown.

2. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add yellow onion slices, and cook 5 minutes on each side, or until browned. Transfer to paper-towel-lined plate. Set aside 12 prettiest yellow onion slices, and chop remaining yellow onions.

3. Add chopped yellow onions to sweet and red onions. Cook, uncovered, 5 minutes, or until all onions are browned. Add wine, and cook 1 to 2 minutes, or until most liquid has evaporated. Stir in broth, honey, and thyme; season with salt and pepper, if desired. Partially cover, and simmer 10 to 20 minutes, or until most liquid has evaporated.

4. Preheat oven to broil. Place bread slices on baking sheet. Spread 1/4 cup cooked onion mixture on each slice of bread. Top with grated cheese. Lay 3 reserved sautéed onion slices on top of each tartine. Broil 2 to 3 minutes, or until cheese begins to bubble and brown.

Nutrition Information: 

8 g
Total Fat: 
12 g
Saturated Fat: 
4 g
35 g
13 mg
332 mg
4 g
11 g
Serves 4

Comments on this Recipe

I got around to making this today, my husband and I both loved it.

Love this recipe, really yummy. One thing, I can never manage to keep the sweet onion slices together, they always fall apart into rings when I cook them.

Reading the recipe the sweet onion and the red onion are suppose to be quartered and sliced so they will be in a med. dice. The onions that are in the picture that are cut into slices are the yellow onion which are served on the bed of the other onions.

Angela - I think the secret is to not cut them too thin, and once they are in the pan, do not mess with them or move them around. Let them brown on the first side and flip them once to brown on the second and move them to the plate and that's is. Using a nice off-set spatula can help. You could also possibly slip a toothpick or skewer through them. And finally, remember, it's really just a garnish. Sauteed onions taste great no matter how they look.

I'm making the recipe and just skipping the onion circles. It smells soooo delicious right now! Also making them on baguette slices so it's an appetizer or hors d'oeuvre

I can't wait to try this one. There are so many great recipes on this site!

These are phenomenal. Skipped the honey and used emmental cheese. Will definitely be making this regularly!

Hey I know you love onions!!! This looks good, thought it might be something you'd like...even though you don't cook lol

French Onion Tartines

yum yum

Onion soup gratings

I wonder if it would work with vegan cheese...

Can anyone tell me what bread I should avoid when making this????

Lots of work to make a fancy appetizer. Think carefully before you make this.