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Four-Onion Soup





Yields
Makes 4 to 6 servings

Notes: You can make the soup base (through step 3) up to 3 days ahead; cover and chill. Before serving, reheat soup, then proceed with step 4.

Four-Onion Soup




James Carrier
 2 pounds red onions
 1 pound sweet onions, such as Walla Walla
 1 pound leeks
 8 ounces shallots
 3 tablespoons butter
  About 1 teaspoon salt
 1 1/2 quarts fat-skimmed beef broth
 1 1/2 cups dry red wine
 2 teaspoons chopped fresh thyme leaves
  Pepper
 3/4 cup shredded Swiss cheese
 3/4 cup shredded dry jack or parmesan cheese
 6 slices crusty French bread (1 in. thick)
Step 1
1

Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise. Cut off and discard dark green tops and root ends from leeks. Cut leeks in half lengthwise and rinse well under running water, flipping layers to release grit. Slice leeks thinly crosswise. Peel shallots and thinly slice crosswise.

Step 2
2

In a 4- to 6-quart pan over medium-low heat, melt butter. Add red and sweet onions, leeks, and shallots. Sprinkle with 1 teaspoon salt. Cook, stirring occasionally and adjusting heat as necessary to prevent scorching, until onions are very soft and deep golden brown, about 1 hour.

Step 3
3

Stir in broth, wine, and thyme; add pepper and more salt to taste. Bring to a simmer and cook, stirring occasionally, to blend flavors, about 10 minutes (see notes).

Step 4
4

In a small bowl, mix Swiss and dry jack cheeses. Set ovenproof soup bowls on a baking sheet. Ladle hot soup into bowls. Float a slice of bread on each bowl of soup, then sprinkle each with 1/4 cup shredded cheese.

Step 5
5

Broil soup about 8 inches from heat until cheese is bubbly and starting to brown, 2 to 3 minutes. Serve hot.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories499
% Daily Value *
Total Fat 16g21%

Saturated Fat 9g45%
Cholesterol 44mg15%
Sodium 1019mg45%
Total Carbohydrate 61g23%

Dietary Fiber 5.5g20%
Protein 23g

* The % Daily Value (DV) 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.