Three Onion Soup
Warm, hearty, and bursting with rich, caramelized flavor, this Three Onion Soup takes classic comfort food to the next level. A savory blend of yellow onions, red onions, and leeks forms the soul of this recipe, cooked low and slow until golden and deeply sweet. Enhanced by a splash of dry white wine and a base of beef or vegetable broth, the soup is infused with aromatic garlic, thyme, and bay leaf for a luxurious depth of flavor. Topped with crusty baguette slices and a generous layer of melted Gruyère or Swiss cheese, this dish delivers the ultimate golden-bubbly finish. Perfect for cozy dinners or as an impressive starter, this French-inspired onion soup is a must-try for any soup lover.
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Recipe Information
Ingredients
- 3 large Yellow onions
- 2 medium Red onions
- 2 large Leeks
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 cups Dry white wine
- 6 cups Beef or vegetable broth
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 French baguette
- 1.5 cups Gruyère or Swiss cheese, grated
Instructions
Peel and thinly slice the yellow and red onions. Cut off the dark green tops and root ends of the leeks, then slice them lengthwise and rinse thoroughly under cold water to remove any grit. Slice the leeks into thin half-moons.
In a large, heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat until the butter is melted.
Add the sliced yellow onions, red onions, and leeks to the pot. Stir to coat the onions in the butter and oil.
Reduce the heat to medium-low and cook the onions slowly for 35–40 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Be patient to avoid burning.
While the onions are caramelizing, mince the garlic cloves and set aside.
Once the onions are caramelized, add the minced garlic to the pot and cook for 1–2 minutes, stirring, until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2–3 minutes until the wine reduces slightly.
Add the broth, bay leaf, and thyme sprigs. Stir well and bring the soup to a gentle simmer. Reduce the heat to low, cover the pot partially, and let it simmer for 20–25 minutes.
While the soup simmers, preheat your oven's broiler. Slice the baguette into 1-inch-thick rounds and arrange them on a baking sheet.
Toast the baguette slices under the broiler for 1–2 minutes per side, or until golden brown. Watch closely to prevent burning.
Discard the bay leaf and thyme sprigs from the soup. Season with salt and black pepper to taste.
Ladle the soup into oven-safe bowls, leaving space at the top. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated cheese.
Place the bowls on a baking sheet and broil for 3–5 minutes, or until the cheese is melted and bubbly.
Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your Three Onion Soup!
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 8750 mg | 380% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 51.4 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2120 mg | 163% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2922 mg | 62% | |
*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.
