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.
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.
Caramelized Onion French Lentils and Cheesy Toast.
Servings: 4 Servings
Calories Per Serving: 937 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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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.
- 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.
- Serve the lentil warm with a side of cheesy toast! Enjoy!
I’ll be taking that bowl now, please and thank you. 🙂