Six onion soup recipe

Six Onion Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Six Onion Soup is a hearty and flavorful dish that will warm you up on a chilly day. Made with six different types of onions, including red, yellow, and shallots, this soup is packed with layers of deliciousness. The onions are caramelized to perfection, giving the soup a rich and sweet flavor. Topped with melted cheese and served with crusty bread, this soup is the ultimate comfort food.

Keywords: onion soup, caramelized onions, flavorful, hearty, comfort food.

six onion soup recipe details

Six onion soup recipe, recipe Rating: 4.5
Number of votes:100

Ingredients

4 Tablespoons unsalted butter

2 cups yellow onions, diced

4 large leeks, cleaned and sliced thinly, using white and green parts only

1/2 cup shallots, chopped

6 cloves garlic, chopped

1/2 cup white wine

4 cups chicken stock, warmed and reserved

2 Tablespoons fresh thyme, minced

1 bay leaf

Salt and pepper to taste

1 cup heavy cream

3 to 4 scallions, cleaned and cut diagonally into 1/2-inch pieces

1 bunch of fresh chives, finely chopped or cut with scissors

Instructions:

This surprisingly sweet soup is a delight to enjoy with a light salad and crusty French bread for a light meal. Try preparing a low-fat, broth-based version of this soup by omitting the cream and not pureeing the ingredients — you eliminate a lot of the calories and fat but create delicious soup all the same.

Melt the butter in a a large stockpot over high heat. Add the onions, leeks, shallots, and garlic and cook on medium-low heat until the ingredients are tender and lightly colored. Add the white wine and stir with a wooden spoon to remove any browned bits from the bottom of the pot. Add the stock, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer and cook for about 20 minutes, keeping the pot partially covered. Puree ingredients and return the soup to the pot. Bring the soup back to a simmer and add the heavy cream. Add the scallions about 5 minutes before you want to serve the soup so they’re tender but not without texture. To serve, ladle soup into warm bowls and sprinkle with fresh chives to garnish.

Makes: about 1 gallon