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Home » French Onion Bruschetta

French Onion Bruschetta

September 30, 2022 by Debi 20 Comments

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French Onion Bruschetta is your new favorite appetizer with deliciously caramelized onions, two kinds of browned and gooey cheese, all on top of crusty French bread. It’s your favorite part of a French Onion Soup without the hot messy liquid.

These French Onion Crostini are welcome at any fancy party like a wedding or a New Year’s Eve party. But they’re also at home at casual gatherings as well like game day or tailgating. And, since it’s almost tailgating snacks month here on Life Currents, these are a timely addition to the appetizer recipe box.

These can also be served as a great side to soup and stews.

two slices of French Onion Bruschetta on a wooden serving tray with fresh thyme sprigs, title on upper left.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Freaky Friday Blog Hop banner

Freaky Friday

I’m very excited to be participating in this fall 2022 edition of Freaky Friday, an old-fashioned blog hop! With this wonderful recipe for French Onion Bruschetta from The Speckled Palate, and this recipe makes the perfect appetizer for any party!

This blog hop is always so much fun; it’s hosted by the talented and lovely Michaela at An Affair from the Heart. I’ve known Michaela for many years, and am always so happy to participate in her events. Please do stop by her blog and check out her tasty food.

See all of our 2022 Freaky Friday Fall Edition Recipes

  1. An Affair from the Heart – Pepperoni Pizza Bread
  2. Aunt Bee’s Recipes –  Easy Chicken Tortilla Soup
  3. The Culinary Compass – Butternut Squash Soup with Coconut Milk
  4. Devour Dinner – Instant Pot Chicken and Wild Rice
  5. Family Around the Table – White Chocolate Pumpkin Spice Martini
  6. Feast + West – Bourbon Caramel Sauce
  7. Fresh April Flours – Butterfinger Poke Cake
  8. Home Cooked Harvest – Cinnamon Swirl Pancakes
  9. Hostess at Heart – The BEST Pumpkin Pie Recipe
  10. Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
  11. Off the Eaten Path –  Jalapeño Cream Cheese Dip
  12. The Speckled Palate – German Pancake
  13. Sue Bee Homemaker – Pumpkin Cheesecake Bites
  14. Take Two Tapas – Crockpot Pizza Dip
  15. The Wimpy Vegetarian – Air Fryer Brussels Sprouts

slices of bruschetta, one with a bite taken out of it so you can see the caramelized onions under the melted cheese.

The Speckled Palate

I’ve met Erin at The Speckled Palate through Facebook a few years back. She’s a bubbly friendly happy person, and all that fun is reflected in her recipes.

Erin uses fresh ingredients and simple entertaining to create meals from the heart.

She describes her blog as, “Life is busy, especially when you have young kids, and making the time to invite friends over can seem overwhelming and stressful. 

“The Speckled Palate is here to help you, you busy person you, reconnect with the people you love. How do we do this? Through easy recipes (and drinks!) that call for simple, fresh ingredients.”

I connect with those ideas, and so her recipes are a great fit on my blog and for my readers.

I had a hard time deciding what to make for this Freaky Friday event. She has great recipes like bourbon sweet potato casserole and tortellini butternut squash.

And her dessert recipes for peanut butter pretzel bites, Creamy cranberry tart, and pumpkin caramel cream cheese blondies just called my name!

But in the end, this French Onion Bruschetta recipe won out for me because, well, you know I love appetizers and game day grub!

4 slices of French Onion Bruschetta on a white plate with fresh thyme on the plate.

The Difference Between Bruschetta and Crostini

In making this recipe I wondered if bruschetta was the “officially” correct term for them. So, I decided to do a little bit of research.

Now, they are all toast of one kind or another. And, honestly, I haven’t met a piece of toast topped with yummy stuff that I didn’t like.

But let’s take a look at what I learned about bruschetta, crostini, and tartine…

Bruschetta

Bruschetta is Italian, means “to roast over coals”, and is singular. Slices of crusty Italian or sourdough bread are grilled or toasted, brushed with olive oil, rubbed with garlic, and sprinkled with salt and pepper. Then they’re topped with tasty savory or sweet toppings.

Crostini

Crostini means “little toasts” in Italian, and is plural. Round fine textured baguette-style bread is sliced and toasted. They are often brushed with olive oil, but not rubbed with garlic, then topped with a light amount of toppings.

Tartine

Tartine is French for an open-faced sandwich.

Usage of the three terms seems to be a little loose, and kind of up to the cook what the final dish is called. I think that these toasts fall into the French tartine category. They have lots of toppings, so bruschetta makes sense as well.

Or, maybe you could just call the French onion toasts. But no matter what you call them, they’re super tasty!

And if you love these, you gotta try Roasted Garlic & Herb Cheese Sticks too! These French Onion Toasts also inspired my new French Onion Soup Dip – I hope you give that a try too!

Pro tips on how to make

These caramelized onion canapés are a quick dish to pull together, and everyone loves this drool worthy snack!

Caramelize the onions

Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.

The first, and most time consuming step, in making these is to caramelize the onions.

how to make French Onion Bruschetta: sliced onions on left and onions cooking in a cast iron skillet on right.

Slice those onions up. You can do this by hand with a knife or by using a mandolin (just be really careful!).

Heat a large skillet over medium-high heat, and add the oil. I’ve found that a large wide skillet is best here, like a nice cast iron. If you use a saucepan, the onions won’t have as much contact with the heat source, and won’t cook as well.

Caramelize the onions

When the oil is nice and hot, add the thinly sliced onions to the pan. Season with salt, and stir often.

The salt not only helps to flavor the onions, but it will draw moisture of of them as they cook so they caramelize better.

If the onions are cooking too fast, or starting to burn on the bottom, simply add a bit of water to the pan. About 2 tablespoons or so. Stir that in, and it’ll slow down the cooking so the onions can caramelize rather than burn, and it’ll deglaze the pan so the browned bits get cooked into the onions.

browned bits at the bottom of a pot.
See the browned bits? This is the point at which I’d add some water to the pot, scrape up those bits, and continue cooking.

And don’t forget, the darker you cook the onions, the darker the topping will be, so don’t skimp on the caramelizing step.

caramelized onions in a cast iron skillet on right, and with added thyme on left.

When the onions are nice and browned, add the broth, about a quarter cup at a time. Stir with the spoon as the onions soak up the broth. Do this three more times until all the broth is cooked in. Add the thyme leaves, and remove the pan from the heat.

When the onions have finished cooking, preheat your broiler, and line a baking sheet with parchment paper, and set aside.

Assemble the toasts

Slice the bread into ½-inch slices. Place the sliced bread onto the baking sheet.

sliced bread with caramelized onions on top on left, and with a slice of cheese on top on right.

Do you have toast the bread?

No, you don’t have to pre-toast the bread. The bread helps soak in some of those yummy juices. And I like the softer texture. Of course, you can toast it if you prefer.

Keep assembling

Spoon the cooked onions on top of the sliced bread. Some of the bread slices may be different sizes, so you’re looking for a nice thin layer that uses all of the onions for all of the bread slices. Some slices may get more onions.

shredded cheese on top of sliced bread with onions on left, and after being cooked and the cheese is browned on right.

Place a slice of cheese on top of the onions, and top that with some shredded mozzarella. Again, do this based on covering the slice of bread, not to a specific amount.

Broil the toasts

Place the toasts under the broiler for 4-6 minutes, or until the cheese has browned and is bubbling.

Remove from the oven, and let cool for 5-10 minutes.

Sprinkle with additional thyme leaves for garnish.

What kind of broth should I use?

I made these bruschetta vegetarian with vegetable broth.
 
However, beef broth is more traditional in French onion soup.  

Use your favorite broth here. As I always encourage people, use whatever broth tastes best to you.

There’s so much going on in these appetizers with the onions, cheeses, thyme, and bread that the both flavor is just a minor part of the final dish.

Changes to the recipe

Can dried thyme be substituted for fresh thyme? Yes, you can sue dried thyme for these. I think fresh has a nice flavor here, so I recommend that, but in a pinch, feel free to use 1 teaspoon dried thyme for 1 tablespoon fresh thyme.

I also think these bruschetta with onion toasts would be delicious with some sauteed mushrooms tossed into the onion mixture. Kind of like my Mushroom Bruschetta.

Goat cheese would be great on these appetizers, making them a little less of a traditional flavor profile and less like a French onion soup appetizer.

Bruschetta with onion and balsamic is another flavor combination that’s delicious, as in my Brie and Balsamic Crostini.

Can these be made ahead?

These are a great make ahead appetizer.
 
You can caramelize the onions up to 3 days in advance. Then on the day of the party, you can assemble and broil the appetizers.
 
Or, you can full make and cook them and reheat them. This is a perfect option if you have any leftover. Just pop them in a 300 ° F oven for about 5 minutes and they will be hot and ready to go again.
 
We also enjoyed them cold leftover from the fridge.
 
You can make large batches of caramelized onions and freeze in small baggies. Another great time saving tip!

A black cat looking at a plate of cheesy appetizers.
Even your furry friends will love these cheesy appetizers!

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three slices of French Onion Crostini on a white plate with thyme, title on top.
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Recipe

square crop of three slices of toast topped with melted cheese on a wooden serving tray.

French Onion Bruschetta

Debi
French Onion Bruschetta is your new favorite appetizer with deliciously caramelized onions, two kinds of browned and gooey cheese, all on top of crusty French bread.
5 from 23 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course, Side Dish
Cuisine American, French
Servings 4 servings
Calories 432 kcal

Ingredients
  

  • 4 small onions thinly sliced (about 4 ½ cups)
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 cup low-sodium vegetable broth
  • 6 sprigs of fresh thyme plus more for serving
  • ½ loaf crusty French bread sliced into ½-inch thick slices
  • 4 ounces shredded Mozzarella
  • 2 ½ ounces Swiss or gruyere cheese slices

Instructions
 

  • Heat a large nonstick skillet over medium-high heat. When warm, pour in the olive oil.
  • When the olive oil is shimmering, add the thinly sliced onions to the pan. Season with salt, and stir continuously with a wooden spoon.
  • Let the onions caramelize slowly, constantly stirring so the onions don’t burn on the bottom of the pan. This process should take 20-30 minutes, depending on the heat in your pan.
  • When the onions have browned beautifully, add the broth a quarter cup at a time. Stir with the spoon as the onions soak up the broth. Do this three more times. Add the thyme leaves, and remove the pan from the heat.
  • When the onions are cooked through, turn the oven on to its broil setting. Line a baking sheet with a nonstick baking mat or parchment paper, then set aside.
  • As the oven preheats, slice the bread. Place the sliced bread onto the prepared baking sheet.
  • Spoon the onions evenly on top of the sliced bread.
  • Lay down half a Swiss cheese Slice, then top with Cheese Mozzarella Shreds. (There’s no exact amount here – eyeball it!)
  • Transfer the baking sheet to the oven, and broil for 4-6 minutes, or until the cheese has browned and is bubbling.
  • Remove from the oven, and let cool for 5-10 minutes.
  • Sprinkle with additional thyme leaves, and enjoy!

Nutrition

Calories: 432kcalCarbohydrates: 38gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 39mgSodium: 1042mgPotassium: 263mgFiber: 3gSugar: 8gVitamin A: 537IUVitamin C: 11mgCalcium: 359mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword bruschetta, crostini, french onion, toast
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

a slice of bread topped with cooked onions and browned melted cheese garnished with thyme all on a wooden serving plate.
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Filed Under: Appetizers, Budget, Game Day, Lunch, Main Dish, Side Dishes, Vegetarian Tagged With: appetizers, bruschetta, Cooking, crostini, dinner, Food, onions, recipe, Snacks, appetizers, tailgating, tailgating, toast, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Michaela Kenkel

    September 30, 2022 at 6:46 am

    5 stars
    I seriously want this RIGHT NOW and it’s 8:30 AM. That is quite possibly the most droolworthy bruschetta I have ever laid eyes on!

  2. Tristin

    September 30, 2022 at 8:35 pm

    5 stars
    French onion soup is SOOO good, I just have to try this fun version served as bruschetta! This will be great for game day!

  3. Erin

    October 1, 2022 at 4:31 am

    5 stars
    Debi! This is one of my all-time favorite finger foods and I am tickled pink that you made it because it’s just so dang good! In fact, you’re inspiring me to make it this weekend for my family so I can enjoy all the flavors again!

  4. san

    October 1, 2022 at 6:19 am

    You don’t toast the bread first?

  5. Debi

    October 1, 2022 at 6:22 am

    San, no you don’t have to. The bread helps soak in some of those yummy juices. Of course, you can toast it if you prefer. Enjoy!

  6. Kathryn

    October 1, 2022 at 10:24 am

    5 stars
    What a great idea for bruschetta! I love these flavors and it’s the perfect appetizer for fall!

  7. Rebecca

    October 3, 2022 at 9:58 am

    5 stars
    I adore anything French Onion. Can’t wait to bite into these they look fantastic

  8. Julie

    October 3, 2022 at 5:09 pm

    5 stars
    This is an amazing recipe! I’d love a couple of these toasts with a glass of wine or a salad for lunch!

  9. Lynn

    October 4, 2022 at 3:34 am

    5 stars
    Ohhh, Erin has GREAT recipes! You picked an awesome one, I’ve made this before and it’s so good!

  10. Sue Ringsdorf

    October 4, 2022 at 7:55 am

    5 stars
    Holy WOW! This bruschetta is now my personal favorite version! Thanks for sharing!!

  11. Chrissie Nelson Rotko

    October 6, 2022 at 6:04 am

    5 stars
    I LOVE French Onion Soup and its such a creative and delicious idea to make it in recipe form!

  12. Sam

    October 6, 2022 at 10:29 am

    5 stars
    Oh man I think you wrote this recipe just for me! What a perfect combination of some of my favorite flavors.

  13. Ellen

    October 7, 2022 at 6:04 am

    5 stars
    The flavors are amazing! This is an appetizer that we will enjoy again and again!

  14. Jennifer

    October 7, 2022 at 12:25 pm

    5 stars
    I could just eat this for dinner! They are so rich and buttery and have that delicious crispy bottom!

  15. Susannah

    October 7, 2022 at 12:27 pm

    5 stars
    Erin is the queen of all things French Onion and I’m so glad you picked this recipe of hers. I could eat the whole batch of this bruschetta, and I need to make it super soon!

    (P.S. I love your furry photo bomb in this post too. So cute!)

  16. Brandi Burgess

    October 7, 2022 at 4:52 pm

    5 stars
    I am SO in love with anything French Onion!!!!! This is a winner!

  17. susan | the wimpy vegetarian

    October 7, 2022 at 8:13 pm

    5 stars
    Oh my gosh, Debi, these look absolutely fantastic. I’m adding to my list of “must make soon” recipes!!!

  18. Shirley

    February 15, 2024 at 7:21 pm

    Did you use a “regular” loaf of French bread or a Baguette?
    Thanks

  19. Debi

    February 16, 2024 at 6:37 am

    Shirley, really you can use any kind of bread you like. Any French bread, even sourdough, or artisan whole grain would be lovely.

  20. Katie

    July 31, 2024 at 12:40 pm

    5 stars
    Made this for a French themed party and it was a hit. They were all gone by the end of the evening! I used regular French bread and the vegetable broth since we had some vegetarians in the group.

5 from 23 votes (7 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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