Triple-Onion Soup with Triple-Cheese Toast Recipe

Name: Triple-Onion Soup with Triple-Cheese Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 2 tablespoons unsalted butter; 2 softball-size firm yellow onions, sliced; 2 shallots, thinly sliced; 2 leeks, trimmed, cut into half-moons, then washed and drained; 2 tablespoons chopped fresh thyme (from 5 to 6 sprigs); Salt and white pepper; 1 cup white wine (eyeball it); 6 cups beef stock or broth; 8 1-inch-thick pieces of crusty bread; 1 cup shredded Gruyere cheese; 1 cup shredded sharp Cheddar cheese; 1 cup shredded smoked Gouda cheese

Servings: persons

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter
2 softball-size firm yellow onions, sliced
2 shallots, thinly sliced
2 leeks, trimmed, cut into half-moons, then washed and drained
2 tablespoons chopped fresh thyme (from 5 to 6 sprigs)
Salt and white pepper
1 cup white wine (eyeball it)
6 cups beef stock or broth
8 1-inch-thick pieces of crusty bread
1 cup shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese

1
Heat a medium soup pot over medium to medium-high heat.
2
Add the EVOO, then the butter.
3
Slice and drop the onions, shallots, and leeks into the pot as you work.
4
Add the thyme, salt, and white pepper.
5
Cook for 20 minutes, or until the yellow onions are soft, lightly golden all over, and sweet.
6
Add the wine and cook for 1 minute, then add the stock and bring to a boil.
7
Reduce the heat to low.
8
Preheat the broiler.
9
Char the bread under the broiler on each side.
10
Mix the grated cheeses and cover the bread with the cheese.
11
Return to the broiler and melt.
12
Serve shallow bowls of soup with a gooey, cheesy floater on top and a second piece of cheese toast alongside, for the second half of the bowl.

473

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 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 2 tablespoons unsalted butter, 2 softball-size firm yellow onions, sliced, 2 shallots, thinly sliced, and more.

Yes, Triple-Onion Soup with Triple-Cheese Toast 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!

Triple-Onion Soup with Triple-Cheese Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions