Six Onion Soup
Warm up with a bowl of rich, savory Six Onion Soup—a comforting classic taken to the next level with six varieties of alliums. This recipe combines caramelized yellow onions, red onions, leeks, shallots, green onions, and garlic, slowly cooked in a buttery olive oil base for unparalleled depth of flavor. A splash of dry white wine deglazes the pot, while a robust broth brings it all together for a soul-soothing experience. Topped with a crispy slice of toasted baguette and a layer of melted Gruyère or Swiss cheese, this soup is a true crowd-pleaser perfect for chilly evenings. Ready in just over an hour, this elegant yet approachable dish pairs beautifully with a fresh salad or a glass of your favorite white wine. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this comforting recipe is sure to hit the spot.
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Recipe Information
Ingredients
- 2 large Yellow onions
- 2 large Red onions
- 2 medium Leeks (white and light green parts only)
- 4 medium Shallots
- 5 stalks Green onions (scallions)
- 4 large Garlic cloves (sliced)
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup Dry white wine
- 6 cups Beef or vegetable broth
- 2 sprigs Fresh thyme (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Baguette (sliced and toasted)
- 1 cup Gruyère or Swiss cheese (shredded)
Instructions
Peel and thinly slice the yellow onions and red onions. Thinly slice and rinse the leeks to remove any dirt. Peel and thinly slice the shallots. Trim and chop the green onions (scallions) and thinly slice the garlic cloves.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and combined.
Add the yellow onions, red onions, leeks, shallots, and garlic to the pot. Stir well to coat the onions in the butter and oil mixture.
Cook the onions over medium heat for 25-30 minutes, stirring occasionally, until they soften and caramelize to a deep golden brown. Be patient—this process builds the soup's rich flavor.
Stir in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Cook for 2-3 minutes until most of the liquid evaporates.
Add the broth to the pot and bring the soup to a gentle simmer. Stir in the green onions, salt, and black pepper.
Lower the heat and let the soup simmer uncovered for an additional 15-20 minutes, allowing the flavors to meld together.
While the soup simmers, preheat the oven's broiler. Place the baguette slices on a baking sheet and toast them until golden, about 1-2 minutes per side.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each. Sprinkle a generous amount of shredded Gruyère or Swiss cheese over the baguette.
Place the bowls on a baking sheet and broil them in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
Carefully remove the bowls from the oven. Garnish with fresh thyme sprigs if desired. Serve hot and enjoy your Six Onion Soup!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 737 mg | 16% | |
*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.
