Triple Onion Soup Recipe

Name: Triple Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Red Onion; 2 whole Medium Sweet Onion; 2 whole Large Shallots; 1 whole Large Leek (double This Amount If Small), The White & Light Green, Discard The Rest; 2 Tablespoons Salted Butter (use Unsalted If You Prefer); 1 Tablespoon Extra Virgin Olive Oil; 3/4 cups Dry Sherry; 2 leaves Bay Leaves; 1 teaspoon Fresh Thyme Leaves, Chopped; 5 cups Low Sodium Beef Broth/Stock; 5 cups Vegetable Broth/stock; 10 slices Thickly Sliced Sourdough Bread, Toasted To Crisp; 30 slices Provolone Cheese (you May Need To Use Less Or More Depending On The Size Of Your Serving Dishes, I Used 3 Per Crock)

Servings: persons

2 whole Medium Red Onion
2 whole Medium Sweet Onion
2 whole Large Shallots
1 whole Large Leek (double This Amount If Small), The White & Light Green, Discard The Rest
2 Tablespoons Salted Butter (use Unsalted If You Prefer)
1 Tablespoon Extra Virgin Olive Oil
3/4 cups Dry Sherry
2 leaves Bay Leaves
1 teaspoon Fresh Thyme Leaves, Chopped
5 cups Low Sodium Beef Broth/Stock
5 cups Vegetable Broth/stock
10 slices Thickly Sliced Sourdough Bread, Toasted To Crisp
30 slices Provolone Cheese (you May Need To Use Less Or More Depending On The Size Of Your Serving Dishes, I Used 3 Per Crock)

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1. First you want to slice your onions, shallots and leek(s). Cut the ends off, then cut in half leaving the bearded end intact so the onion stays together. Then slice them. I used a mandolin to get them nice and thin but use whatever thickness you'd like. They cook down better the thinner they are.
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2. Add the butter and oil into a deep pot or stock pot and melt. Add the onions, shallots and leeks into the pot and cook until they turn caramel-colored, translucent and soft; about 15 minutes-ish. Stir every couple minutes so they don't burn to the bottom of the pan. Add the sherry and with a wooden spoon or flat bottomed spoon scrap the bottom of the pot to deglaze and loosen the drippings. Add the bay leaves, thyme and broth.
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3. Bring the soup to a boil, reduce heat to medium-low and cover. Simmer for 15 minutes.
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4. Ladle each oven-safe soup bowl/crock full of soup, drop one piece of sourdough into each bowl and cover with enough cheese to cover the top of the bread and soup. For a rustic look, overlap the edges of the bowl/crock.
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5. Set your broiler to high. Place each bowl/crock on a lined cookie sheet (in case your cheese melts over) and broil until cheese is melted and golden and bubbly, about 3-4 minutes. Serve hot!
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I usually make a large amount of soup so I can freeze half of it for another meal.

1065

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 whole Medium Red Onion, 2 whole Medium Sweet Onion, 2 whole Large Shallots, 1 whole Large Leek (double This Amount If Small), The White & Light Green, Discard The Rest, and more.

Yes, Triple 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.

Triple Onion Soup

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