Deconstructed French Onion Soup Salad with Red Wine Vinaigrette

A vibrant and flavorful salad that captures the essence of French Onion Soup. Sweet caramelized onions, crispy baguette slices, and savory Gruyere crisps are tossed with a tangy red wine vinaigrette for a delightful light lunch or starter.

Prep Time

15 minutes

Total Time

45 minutes

Calories

445 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.45/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert•Soup•Salad•Appetiser

Cuisine:

French

Mood:

Healthy

Ingredients

Servings

2largeYellow Onions(thinly sliced)

£0.90

2tablespoonsOlive Oil(divided)

£0.20

1teaspoonBalsamic Vinegar

£0.05

1teaspoonBrown Sugar

£0.02

0.5teaspoonSalt

0.3teaspoonBlack Pepper

£0.01

0.5Baguette(cut into 1/2-inch thick slices)

£0.60

4ouncesGruyere Cheese(shredded)

£2.50

5ouncesMixed Greens(spring mix or your favorite greens)

£1.30

3tablespoonsRed Wine Vinegar

£0.10

1teaspoonDijon Mustard

£0.05

1teaspoonHoney

£0.08

Total Cost

£5.81

£1.45 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown and caramelized. Stir in the balsamic vinegar and brown sugar during the last 5 minutes of cooking.
3.
Toast Baguette Slices: Arrange the baguette slices on a baking sheet. Brush with the remaining 1 tablespoon of olive oil. Bake for 8-10 minutes, or until golden brown and crisp.
4.
Make Gruyere Crisps: Line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of shredded Gruyere cheese onto the parchment paper, spacing them apart. Bake for 5-7 minutes, or until the cheese is melted, golden brown, and crisp. Let cool completely before removing from the parchment paper.
5.
Make Red Wine Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
6.
Assemble the Salad: In a large bowl, toss the mixed greens with the red wine vinaigrette. Divide the greens among plates. Top with the caramelized onions, toasted baguette slices, and Gruyere crisps. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

445 kcal / 1862 kJ

Carbs

36g

14% of RDA

Fat

26g

37% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

14 g

16% of RDA

Sodium

620 mg

27% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a deeper onion flavor, deglaze the pan with a splash of dry sherry or white wine during the last few minutes of caramelization.

The Gruyere crisps can be made ahead of time and stored in an airtight container at room temperature.

Adjust the amount of vinaigrette to your liking. You may not need to use all of it.

If you don't have Gruyere, you can use another firm, flavorful cheese like Comté or Emmental.

Cooking Equipment

Oven

Stove

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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