Four-Onion Soup Recipe

Name: Four-Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red onions; 1 pound sweet onions, such as Walla Walla; 1 pound leeks; 8 ounces shallots; 3 tablespoons butter; About 1 teaspoon salt; 1 1/2 quarts fat-skimmed beef broth; 1 1/2 cups dry red wine; 2 teaspoons chopped fresh thyme leaves; Pepper; 3/4 cup shredded Swiss cheese; 3/4 cup shredded dry jack or parmesan cheese; 6 slices crusty French bread (1 in. thick)

Servings: persons

2 pounds red onions
1 pound sweet onions, such as Walla Walla
1 pound leeks
8 ounces shallots
3 tablespoons butter
About 1 teaspoon salt
1 1/2 quarts fat-skimmed beef broth
1 1/2 cups dry red wine
2 teaspoons chopped fresh thyme leaves
Pepper
3/4 cup shredded Swiss cheese
3/4 cup shredded dry jack or parmesan cheese
6 slices crusty French bread (1 in. thick)

1
Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise. Cut off and discard dark green tops and root ends from leeks. Cut leeks in half lengthwise and rinse well under running water, flipping layers to release grit. Slice leeks thinly crosswise. Peel shallots and thinly slice crosswise.
2
In a 4- to 6-quart pan over medium-low heat, melt butter. Add red and sweet onions, leeks, and shallots. Sprinkle with 1 teaspoon salt. Cook, stirring occasionally and adjusting heat as necessary to prevent scorching, until onions are very soft and deep golden brown, about 1 hour.
3
Stir in broth, wine, and thyme; add pepper and more salt to taste. Bring to a simmer and cook, stirring occasionally, to blend flavors, about 10 minutes (see notes).
4
In a small bowl, mix Swiss and dry jack cheeses. Set ovenproof soup bowls on a baking sheet. Ladle hot soup into bowls. Float a slice of bread on each bowl of soup, then sprinkle each with 1/4 cup shredded cheese.
5
Broil soup about 8 inches from heat until cheese is bubbly and starting to brown, 2 to 3 minutes. Serve hot.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 pounds red onions, 1 pound sweet onions, such as Walla Walla, 1 pound leeks, 8 ounces shallots, and more.

Yes, Four-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.

Four-Onion Soup

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