Caramelized Onion French Lentils and Cheesy Toast.
This right here is a big bowl of comfort, and I love it!
Also? It’s caramelized onion time!!
Yes and YES. Is anyone else a caramelized onion fan?
I’m not really an onion person unless they are deeply golden and caramelized to perfection. I mean, I am actually coming around more and more to onions, but for I’d say my first twenty-two years of life, I never even batted an eye for them. Onions were always those white smelly things that made people cry.
Glad to say I am soo over that, and that I have even developed a deep affection for caramelized onions. I’m even able to get my picky onion hating family to eat them too! They have to be really caramelized, but they’ll eat them. The lentils on the other hand… well they are a bit more of a struggle.
UGH.
I love lentils, like LOVE them, but no one else in my family is into them at all. Or well, I am sure my brother Brendan is, but we don’t see each other all that much. I know my cousin Abby loves them too, but again she live in San Diego, so I see her mostly on holidays.
Oh well, I love lentils, so more for me I guess!
Do you guys remember back in January I made this Simple Coconut Quinoa and Lentil Curry with Lime Mango? That’s one of my favorite recipes, and I was just informed by HBH’s brand new marketing assistant, Alex, that it was the third most shared recipe of the year.
Umm, cool! Therefore, I figured it was a about time for another lentil recipe, seeing as you guys seem to be kind of into them! It’s pretty fun to know the recipes you guys love so much. Alex was looking into some of the most shared posts on the blog and I am not all that surprised by the top five recipes…I mean, this One Pot French Onion Pasta Bake? Yup, totally get why that’s a favorite!
Speaking of Alex, I have not yet gotten a chance to really introduce her. She is my new got-to girl, who will be helping me out behind the scenes with things like social media and updating the site a bit. She is awesome and I am so exited to have her on board! Should we do an introduction post with Alex? Kind of like a Q&A so you guys can get to know her a bit too? Thoughts… let me know in the comments section.
Okok, so back to the caramelized onion French lentils and cheesy toast!
I mean, isn’t this the most perfect looking bowl of cozy, yummy food or what? Soupy style french lentils with buttery, Gruyere toast?? Totally fall dinner perfection, and you know what…it’s pretty good for us too! Ok well, I suppose some of you might questions that giant hunk of bread with melted cheese oozing off of it, but you guys know me, who says bread and cheese aren’t HEALTH FOOD? Man has been eating bread and cheese for centuries! Even if you’re not into the carbs + cheese, the bowl of lentils themselves, with those caramelized onions, is honestly just soo healthy and delish!
I cooked the lentils in a mix of balsamic red wine (yes, yes, I did!) and veggie broth. I then added a little fresh thyme, a bay leaf and a pretty good pinch of flaky sea salt. Hello to a warm and cozy flavor explosion!
For some extra color I added shredded brussels sprouts to the mix (although to be honest, you really can’t even see they’re in there). I wanted something green, and since I was really just making these lentils for me, and me only, I decided to throw in my favorite green veggies. Oh yes, Brussels sprouts all the way! If they’re not your thing, no biggie. Maybe just use a green veggie like kale or spinach in place or simply omit them all together.
Just be sure not to skimp on the cheesy toast, it’s kind of the bestest?. Or lease in my opinion.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Caramelized Onion French Lentils and Cheesy Toast.
By halfbakedharvest
Course: Main Course
Cuisine: American, French
Keyword: caramalised onion, cheese, lentil, toast
Soupy style french lentils with buttery, Gruyere toast?? Totally fall dinner perfection.
Ingredients
- 2 tablespoon olive oil
- 2 sweet onions thinly sliced
- 1 tablespoon brown sugar
- 2 cloves garlic minced or grated
- 1 tablespoon balsamic vinegar
- 1 cup red wine
- 2-3 cups veggie broth
- 1 cup French lentils rinsed
- 2 leaves bay
- 3 thyme sprigs
- kosher salt + pepper
- 1 tablespoons butter
- 4 slices whole grain sourdough bread
- 1 cup shredded Gruyere cheese
Instructions
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Heat a medium soup pot over medium-high heat and add the olive oil. Add the onions + brown sugar and cook about 10 minutes, stirring frequently until softened. Continue cooking, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 10 more minutes. Stir in the garlic, cook 30 seconds, add the balsamic vinegar, wine, and 2 cups veggie broth. Bring the mix to a boil and then stir in the lentils, bay leaves, thyme and season with salt + pepper. Reduce to a simmer and simmer 20-25 minutes or until the lentils are tender, adding more veggie broth towards the end of cooking to keep the lentils in liquid. Once the lentils are tender, remove the bay leaves + thyme. Taste and season as needed with salt + pepper.
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Heat the broiler to high. Spread each piece of bread with butter then top evenly with cheese and place on a baking sheet. Place the sheet under the broiler and cook 30 seconds to 1 minute or until the cheese has melted.
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Serve the lentil warm with a side of cheesy toast! Enjoy!
I’ll be taking that bowl now, please and thank you. 🙂
Tieghan, can you basically just please come and live with us and cook for us every day? My mouth waters with every recipe you post but I don’t have time to make them all! And even if I did, they would not be as lovely as when you make them!
BTW, you should definitely milk your goats and make cheese. We have goats and last year we milked, sharing with kids so no pressure. I only got as far as making halloumi cheese which is incredibly easy. But next year when they kid again, I am going to try to make other cheese. Milking is incredibly satisfying. Very “wholesome”!
Haha (:
That would be a lot of fun!!
I want to!! It sounds like a lot of work! But also a lot of fun, and so delicious!! We have milked Tera but never made cheese, just enjoyed her milk!!
I love lentils and I was thinking about asking you for recipes with red lentils just this week.
I would love for a Q&A with Alex.
hey Kat!! I actually do not have a recipe for apple butter, but I am working on it!! I just buy mine at my grocery store. Try asking someone who work there where it is located. I bet they have it. Please let me know if you have any questions. Thank you so much!! ?
Hey Kat!! Thank you so much! Hip, hip, for lentils…maybe I will also make a red lentil recipe. ? Thanks again oh and I will try and do that Q&A with Alex!
Yes to a bowl of comfort! This really screams comfort food especially in cool nights. Plus that cheesy toast? Well that’s just heaven! I’m so excited about the soup and stew season! Not so much about the icy roads and all that comes with it though 🙁
Anyways, congratulations on your new staff, Alex! What a lucky girl to be working with you! Yes, introduce her to us so at least we’ll have a face that goes with the name. Two more days and you’re off to Harry Potter! So excited for you and your family! 😉
Yes it so is!! Couldn’t agree more girl!
I am going to try and get her introduced soon!!
Cant wait for HP!! And to write about it!!
Aha I’m coking lentils for dinner tonight, what a coincidence!! I love lentils and caramelized onions, and have been stewing my lentils in a mix of red wine and balsamic vinegar for ages, my son loves them like that!! ANd that toast with the cheese, what’s unhealthy about it? People are so craycray with the food fads right now, it scares me!
https://bloglairdutemps.blogspot.pt
Wow!! So funny!!
They are amazing!!
I love my cheese!! Couldn’t agree more!!
Omnomnomnomnom!! Yes to all of this, comfort food is the best! Also, definitely introduce her, I love a good q&a so I do! 🙂
Rxx
http://www.peppermintdolly.com
I am loving the comfort food (:
Hopefully we will be able to introduce her soon!!
Thanks!!
I have never been a huge fan of lentils but that bowl with that cheese toast is extremely tempting me right now!
Ah you must try it!! Hopefully will change your mind!!
Is there a big difference amongst lentils? Can I use green ones? What color are the French lentils anyway?
French Lentils are green. The correct name for them is Puy Lentils.
Hey Angi! Green lentils will work great!! french lentils are also green, just a little smaller in size I believe. Let me know if you have any other questions. Thank you! ?
Yes, absolutely love caramelized onions, but otherwise I’m not really into onions at all. But caramelizing makes them so sweet, buttery, and almost like candy. Weird, right? They’re amazing. I never saw a dish of lentils that I could love more than these!
I’d love to meet Alex with a Q&A! That’d be awesome to learn more about her!
My brothers are the same way with onions!! They are amazing caramelized!!
I think we are going to set it up soon!!
HI, I am receiving two e-mails from you. I don’t want to cancel both, no way. But do want to cancel this one as it is the newest and second e-mail. I must have signed up twice, sorry. Going to try the lentil dish. thank so much for the yummy recipes!
Yes just unsubscribe on one of the emails and that should fix the problem! Thanks Rosemary!!
lentiiillllls. These are my favorite! This all looks like french onion soup! How wonderful!
https://www.searedandshameless.com
Thanks Jess!!
This looks absolutely delicious, what a good way to use lentils! Also would love a post introducing your new helper Alex!
Thank you so much Rhian!
I was looking for a great new lentil recipe. This looks really outstanding. Can’t wait to try it!
Yay! I hope you love this one Edyta, thanks!!
I actually have never had lentils before. But I think I’m going to have to remedy that soon!
Well I hope you love them and this recipe!! Thank you Andrea!
This is a lentil game changer!! Love the look of that toast too!
Thank you so much Katrina!
I love caramelized onions and lentils, so I’ll for sure be making this ASAP!
I’d LOVE to see a Q&A with Alex!!
Awesome! I hope you love these Kenan!
Yes, this is so simple but amazing sounding!
Thank you Aida!!
YES to Q&A with Alex!! Sounds like you two will make a smart, collaborative and creative team! 🙂
Thank you Claire!
This is SO right up my alley! The onions, the lentils, the brussels sprouts….I love it! Oh, and also CHEESY TOAST!
Yas! This is what I love to hear!! I hope you love it Chelsea, thank you!
Welcome Alex!
Congrats Tieghan on winning Readers Choice on Saveur Awards–you’re one hard worker.
Thank you so much Nancy!
Bring on the lentil recipes and Alex!!!!
Haha will do! Thank you Rie!
I think Alex will bring sunshine to your business. She is one special girl.
Awh this is so sweet Sheila! Thank you!
Yea, let’s meet Alex!
Also, I don’t even like lentils but you find a way to make them look good!
Haha this is awesome! Thanks so much Jenn!
Ok, I just made this. It’s SO good. Everybody please make this on a freezing winter evening. Or now. This is definitely going on my go-to-too-cold-outside-want-lovely-comfy-food recipe list.
I tweaked it a little, added carrots and spinach (as suggested) and used rosemary (couldn’t get a hold of thyme). Absolutely yummmy! Oh, and she is right: Do NOT skimp on the cheese toast. 🙂
So happy you are loving this recipe so much! Makes me so happy? Thank you!
could not care less about alex
Oooh this looks amazing! I love lentils but my fiance isn’t too keen so I don’t use them very often, maybe I’ll make this just for myself to have for lunches 🙂
That sounds amazing! Thanks so much Hannah!
I love lentils!! And this looks amazing!
Thank you Tanah!
It’s starting to feel like fall and this is just the comfort meal I need!
I hope you love this one, Laura! So perfect for fall!
So making this! Looks yummy, definitely making lentils this way next time!
Perfect! I hope you love it Diana, thanks!
I made this almost as written and it was delicious and a big hit! I skipped the toast and put the cheese straight into the lentils. Yum! So easy and this will be in the regular fall rotation. Thank you!
Sounds awesome! Thanks so much Mari, I am so happy you loved this!
Just made this for dinner tonight…PHENOMENAL. I used a cabernet for the wine and Williams-Sonoma House Balsamic (syrupy, full-bodied, so so good) and it could not have been more delicious! It was even a hit with the lentil skeptic in the house. Definitely getting added to the dinner rotation. Thanks for an awesome recipe!!
Sounds so amazing Rachel!! I am so happy you loved this, Thank you!!
Can I substitute red wine with something else? I don’t keep alcohol in the house.
It looks amazing! Just a quick question. Did you put your lentils in water the night before? We do that for our lentil soup in Spain, but I’m not sure if you should do that with other recipes.
Thank you!!
Hey! I did not and I don’t think you need to for this recipe. Thanks!
I made this, but after two + hours of simmering, the lentils were still hard. I put it in a crockpot to cook overnight and still after 8 more hours the lentils were not soft. Baffled, I looked this up online and found that lentils will not cook well in acidic solutions or with salt. Most people recommend adding those things at the end, not before the lentils are fully cooked. I was surprised to read the comments and not find a similar situation. Can you comment on this? The sauce was delicious, and I found the onion cooking times to be very accurate. The toast was also incredible. I’d like to make this recipe again but hope to resolve this issue. Thanks
Hey Sam, I am really sorry, I have never heard of this. Totally stumped on this one as I have never experienced lentils not becoming soft after at the most 30 minutes. You can try soaking the lentils overnight in water and then cook them. That might help. Please let me know if you have other questions or how i might be able to help. Thank you!
Caramelized onions are my FAVORITE. Pairing them with lentils is such a clever idea! Could you use any kind of lentils, or do they have to me primarily French?
LOVE this recipe and just shared with all my friends.
Thank you!!!
Thank you!
When would you add the shredded Brussels sprouts? Love all your recipes! Thank you
HI! I add them once the onions are caramelized. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks absolutely divine! I am DEFINITELY making this for dinner tonight!! Your photos are stunning and well and so is your dishware! Where did you get those gorgeous bowls?? Cheers!
HI! These are from Anthropologie, but they no longer carry them. Linked something similar! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+FfTUWEdrXmhNuLSvxlsJCA
Just made this as I was looking for a lentils recipe and it was perfect! So cozy, filling, and flavorful, it makes the perfect meal prep for my school week 🙂
Yes! I am so glad you loved this Emily! Thank you! xTieghan
another hit on a cold night. This is a great fusion of french onion soup and lentil soup. I added carrots and celery. it took 6 cups of broth to cook the lentils. the cheesy toast was crucial addition! It was devoured. Next time I’ll double the recipe for leftovers!
I am so glad you loved this recipe Ginny! Thank you so much for trying it! Have a wonderful Thanksgiving! xTieghan
Wicked good! I used a mixture of chicken broth and water since it’s what had, as well as black lentils, which did make it take a tad longer to cook. I didn’t have any bread to make toast with either, so I did bacon and burrata on top instead.
Amazing!! I am so glad this turned out so well for you, Star!! Thank you for trying it! xTieghan
Hey! on the pictures there seem to be some thinly sliced greens (cabbage?) in there too. Is there something missing from the recipe / ingredients list?
Thanks!!
Hey Katerina,
I just add some fresh thyme. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this numerous times, it’s one of my favourite meals. Definitely recommend cooking the lentils a bit longer than the recipe says – I like them a bit softer. Don’t scrimp on the gruyere and sourdough either – it’s a simple dish that deserves the good quality little side dish. I use the 5th thyme stalk to tie the others into a bunch (makes them easier to pick out). Would love more tips if anyone has them!
Thank you!! I am so happy this recipe turned out so well for you, Soffia! xTieghan
This is a great veggie meal. Rich, dense, the whole kitchen smells amazing.
Thank you so much Jennifer! xTieghan
These are delicious! I did substitute beef broth for vegetable broth because that is what I had, but this recipe is so so good. Great as a side or entree.
Sadly, I didn’t make the cheesy bread due to allergies but I’m sure that would make it even better! 10/10!
Hey Bree,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
this might be my favorite recipe EVER! This is a go-to in our house, and my vegetarian self, my carnivore husband and my adventurous one year old all LOVE it – I always double or triple it, and we still fight over it before it disappears every time! Easy, cozy, DELICIOUS, and a great, healthy-ish, protein-rich veggie main! The carmelized / french onion flavor is so rich and nuanced, thanks to the red wine, fresh thyme and luscious, soup-y onions, and the flavors just improve after a day or two in the fridge! I made this a few days ahead and served with another HBH dish (the french onion tenderloin) for Christmas dinner and my entire family raved about it!
Hey Courtney,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan