Five Onion Soup
Dive deep into layered flavor with this rich and aromatic Five Onion Soup, a sumptuous twist on the classic French onion soup. Featuring a medley of yellow onions, red onions, leeks, shallots, and green onions, this recipe brings out the best of alliums through the magic of slow caramelization. Enhanced with dry white wine, fresh thyme, and a savory broth, each spoonful is a symphony of sweet, savory, and umami flavors. Topped with golden, Gruyère-smothered baguette croutons, this comforting soup is perfect for chilly evenings or as a gourmet starter. With an hour of gentle cooking to coax out deep flavors, this crowd-pleaser is well worth the wait. Perfect for fans of hearty soups and homemade comfort food, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 3 large Yellow onions
- 2 medium Red onions
- 2 stalks Leeks (white and light green parts)
- 4 large Shallots
- 3 stalks Green onions (scallions, chopped)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 6 cups Beef or vegetable broth
- 1 cup Dry white wine
- 2 teaspoons Fresh thyme (leaves only)
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly cracked)
- 8 pieces Baguette slices
- 1 cup Gruyère or Swiss cheese (grated)
Instructions
Peel and thinly slice the yellow onions, red onions, and shallots. Halve the leeks lengthwise, wash thoroughly, and slice into thin half-moons. Chop the green onions finely and set aside separately.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat, then add the olive oil to prevent burning.
Add the yellow onions, red onions, leeks, and shallots to the pot. Cook over medium-low heat, stirring frequently, for 25-30 minutes, until the onions are deeply caramelized and golden brown.
Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Deglaze the pot by adding the white wine. Scrape any browned bits from the bottom of the pot using a wooden spoon. Simmer for 5 minutes to reduce slightly.
Add the broth, thyme, bay leaf, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Discard the bay leaf and stir in the chopped green onions. Taste and adjust seasoning if necessary.
Preheat your broiler. Place the baguette slices on a baking sheet and toast until lightly golden on both sides, about 1-2 minutes per side.
Top each toasted baguette slice with grated Gruyère or Swiss cheese. Return to the broiler and melt the cheese until bubbly and slightly browned, about 1-2 minutes.
Ladle the soup into bowls and top with cheesy croutons or serve the croutons on the side. Enjoy your Five Onion Soup warm!
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 10071 mg | 438% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 66.7 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1665 mg | 128% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3746 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
