Three-Onion Soup Recipe

Name: Three-Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 big yellow onions, quartered and thinly sliced; 2 red onions, quartered and thinly sliced; 4 leeks root end and dark-green tops removed, sliced 1/4 inch thin, and washed; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 tablespoons unbleached allpurpose flour; 8 cups vegetable or chicken stock; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup grated Parmesan cheese

Servings: persons

2 big yellow onions, quartered and thinly sliced
2 red onions, quartered and thinly sliced
4 leeks root end and dark-green tops removed, sliced 1/4 inch thin, and washed
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons unbleached allpurpose flour
8 cups vegetable or chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese

1
Saute the yellow and red onions and the leeks in the butter and olive oil in a large soup pot over high heat for 510 minutes, stirring occasionally to keep the onions from sticking to the bottom of the pot and burning.
2
When the onions have begun to soften slightly and reduce in volume, 510 minutes, lower the heat to medium and continue to saute them for about an hour, until they are caramel in color and almost melted.
3
You dont want the onions to burn, so, if it looks like theyre heading in that direction, lower the flame even more, or splash a little bit of water over themthis buys you some cooking time.
4
Sprinkle the onions with the flour, stirring all the while so the flour doesnt clump.
5
Saute for another 5 minutes to cook off the floury taste.
6
Pour the stock over the onions and bring it to a boil over high heat.
7
Reduce the heat and simmer for 30 minutes.
8
Stir in the Worcestershire sauce, salt, and pepper.
9
Just before youre ready to serve the soup, whisk in the cheese.
10
Its important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn.
11
Serve warm.

975

kcal

Calories

Fat

Carbs

155

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 11 ingredients. The key ingredients include: 2 big yellow onions, quartered and thinly sliced, 2 red onions, quartered and thinly sliced, 4 leeks root end and dark-green tops removed, sliced 1/4 inch thin, and washed, 1 tablespoon unsalted butter, and more.

Yes, Three-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!

Three-Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions