Five Onion Soup with Scallion and Gruyere Croutons
Dive into the comforting depths of Five Onion Soup with Scallion and Gruyere Croutons, a gourmet twist on the classic French onion soup. This recipe layers the complex, caramelized sweetness of five distinct alliums—yellow onions, red onions, leeks, shallots, and scallions—simmered in a rich broth with aromatic thyme and a splash of dry white wine for depth. The pièce de résistance? Crisp baguette slices blanketed with nutty Gruyere cheese and fresh scallion greens, toasted to golden perfection and served atop each steaming bowl. Perfect as a show-stopping dinner starter or a cozy meal in itself, this elegant soup is a harmonious balance of savory flavors, creamy textures, and irresistible aroma. Garnished with fresh chives or more scallions, it’s a culinary masterpiece that will warm both body and soul.
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Recipe Information
Ingredients
- 3 medium, thinly sliced Yellow onions
- 2 medium, thinly sliced Red onions
- 2 stalks, cleaned and sliced (white and light green parts only) Leeks
- 4 large, thinly sliced Shallots
- 4 minced Garlic cloves
- 4 thinly sliced, divided (whites for the soup, greens for garnish) Green onions (scallions)
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cup Dry white wine
- 6 cups Beef or vegetable stock
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 1 to taste Salt
- 1 to taste Black pepper
- 1 small, sliced into 1/2-inch thick rounds French baguette
- 2 cups, grated Gruyere cheese
- 2 tablespoons, finely chopped (optional garnish) Chives
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the yellow onions, red onions, leeks, and shallots to the pot. Stir to coat them in the butter and oil. Reduce the heat to medium-low and cook, stirring occasionally, for 30-40 minutes, or until the onions are soft and golden brown. Be patient – this caramelization process is essential for flavor.
Stir in the minced garlic and the white parts of the green onions (scallions). Cook for another 2-3 minutes, until fragrant.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to let the alcohol cook off.
Add the beef or vegetable stock, bay leaf, and thyme sprigs. Bring the soup to a gentle simmer. Let it cook, uncovered, for 20 minutes to allow the flavors to meld together.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf and thyme sprigs before serving.
While the soup simmers, prepare the croutons. Preheat your oven to 375°F (190°C).
Place the baguette slices on a baking sheet and toast them in the preheated oven for about 5 minutes per side, or until golden and slightly crisp.
Remove the croutons from the oven. Top each slice with a generous amount of grated Gruyere cheese and a sprinkle of the green parts of the scallions.
Return the croutons to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Ladle the hot soup into bowls. Top each serving with 2-3 Gruyere croutons, garnish with chopped chives or additional scallion greens if desired, and serve immediately.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 9421 mg | 410% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 61.7 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2995 mg | 230% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2732 mg | 58% | |
*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.
