Three onion soup recipe

Three-Onion Soup recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Three onion soup recipe, recipe Rating: 4.4
Number of votes:89

Ingredients

6 green onions

3 Tablespoons butter

1 large yellow onion, cut crosswise in half and thinly sliced

1 medium-sized red onion, cut crosswise in half and thinly sliced

3 Tablespoons whole wheat flour

4 cups water

One 14.5-ounce can vegetable broth

1 Tablespoon Madeira

8 slices white bread

1/2 cup grated gruyere cheese

2 teaspoons honey

1/2 teaspoon ground black pepper

Instructions:

Savory toast triangles garnish this lightly sweetened soup.

With a sharp knife, cut white part of green onions crosswise into slices. Cut green tops crosswise into 3-inch lengths, then lengthwise into strips, keeping strips separate from slices. In a 4-quart saucepan, heat butter over medium heat. Add yellow onion, red onion, and white part of green onions. Saute 12 to 15 minutes or until onions are translucent and very soft. Sprinkle onions with flour and mix well. Add water, vegetable broth, and Madeira. Heat soup mixture to boiling over high heat. Reduce heat to low; partially cover, and cook for 20 minutes.

Meanwhile, prepare cheese toasts. Heat broiler. Evenly trim off and discard crusts or reserve for another use. Cut bread diagonally in half to form triangles. Place bread triangles on baking sheet and toast until brown. Turn triangles over and toast other sides. Evenly sprinkle with cheese and broil for 20 seconds or just until cheese melts.

Stir onion strips, honey, and pepper into soup. Divide soup among 8 serving bowls. Place two triangles of cheese toast in center of each bowl and serve.

Serves: 8 (1 cup each serving).