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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a dutch oven or large pot over medium/low heat. Add diced candy onions and season with all-purpose seasoning. Don't worry about the size of your diced onions here, you'll be blending the soup later.
Caramelize onions over medium/low heat, stirring every few minutes, until deep golden brown, about 30-45 minutes. Add garlic for the last 5 minutes.
Add Worcestershire sauce and dry red wine to the onions. Cook for an additional 5 minutes to burn off the alcohol.
Add whole small tomatoes to the onion mixture. Cook and cover the pot with a lid, stirring every 5 minutes, until tomatoes break down, for about 30-45 minutes. We used assorted small tomatoes (Roma, cherry, grape, etc.) from our local farm with great results! Once the tomatoes are partly cooked (approximately 20 minutes into the process) mix in 2 French onion soup/dip packets.
Blend the soup with an immersion blender to your desired texture. Add beef broth and season with salt and pepper to taste.
Slice the baguette into 1 inch slices. Brush each slice with olive oil on both sides and top with gruyere cheese.
Bake the slices at 425°F until cheese is bubbly and melted. Serve on top of the soup.
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For a deeper flavor, let the onions caramelize slowly and thoroughly.
Use an immersion blender for a smoother texture, or leave it chunky for more bite.
Can I use a different type of onion?
Yes, you can use any sweet onion as a substitute for candy onions.
What can I use instead of gruyere cheese?
You can substitute with Swiss cheese or any other melting cheese.
How can I make this soup vegetarian?
Use vegetable broth instead of beef broth to make it vegetarian.
Can I make this soup ahead of time?
Yes, the soup can be made ahead and reheated. Prepare the baguette fresh for best results.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
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