Five-Onion Soup Recipe

Name: Five-Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 3 shallots, thinly sliced; 1 small yellow onion, thinly sliced; 1 small red onion, thinly sliced; 2 green onions, chopped; 1 leek, white and pale green parts chopped; 1 tablespoon garlic, minced; 1/8 teaspoon ground cloves; 4 cups beef broth; 2/3 cup dry sherry; 2 tablespoons butter, melted for topping; 1 teaspoon garlic, minced for topping; 4 slices French bread, for topping; 1/2 cup parmesan cheese, grated for topping; 4 slices swiss cheese, for topping; 4 slices mozzarella cheese, for topping

Servings: persons

1/4 cup butter
3 shallots, thinly sliced
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
2 green onions, chopped
1 leek, white and pale green parts chopped
1 tablespoon garlic, minced
1/8 teaspoon ground cloves
4 cups beef broth
2/3 cup dry sherry
2 tablespoons butter, melted for topping
1 teaspoon garlic, minced for topping
4 slices French bread, for topping
1/2 cup parmesan cheese, grated for topping
4 slices swiss cheese, for topping
4 slices mozzarella cheese, for topping

1
Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
2
Add shallots, all onions and leek; saute until golden, about 15 minutes.
3
Add 1 T. garlic and cloves; saute 1 minute.
4
Stir in broth and Sherry, bring to boil.
5
Reduce heat to medium-low, cover and simmer 30 minutes.
6
Preheat broiler.
7
Combine 2 T. melted butter and 1 t. garlic in a small bowl.
8
Place bread on baking sheet and brush with half of garlic butter.
9
Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
10
Sprinkle bread with parmesan cheese.
11
Preheat oven to 500 degrees.
12
Ladle soup into oven safe bowls.
13
Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
14
Bake until soup is hot and cheese melts; about 10 minutes.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter, 3 shallots, thinly sliced, 1 small yellow onion, thinly sliced, 1 small red onion, thinly sliced, and more.

Yes, Five-Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions