Four-Onion Soup

Name: Four-Onion Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 6 slices crusty French bread (1 in. thick); 355 milliliters dry red wine; 1 liters fat-skimmed beef broth; 2 teaspoons chopped fresh thyme leaves; 454 grams leeks; 177 milliliters shredded dry jack or parmesan cheese; 6 servings Pepper; 907 grams red onions; 1 teaspoon About salt; 227 grams shallots; 454 grams sweet onions, such as Walla Walla; 177 milliliters shredded Swiss cheese

You can never have too many main course recipes, so give Four-Onion Soup a try. One serving contains 554 calories, 21g of protein, and 15g of fat. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up shallots, parmesan cheese, fat-skimmed beef broth, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe.

Instructions

Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise.

Ingredients you will need

Sweet Onion

Cut off and discard dark green tops and root ends from leeks.

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Leek

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.

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Shallot

Leek

Water

In a 4- to 6-quart pan over medium-low heat, melt butter.

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Butter

Equipment you will use

Frying Pan

Add red and sweet onions, leeks, and shallots.

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Sweet Onion

Shallot

Leek

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.

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Onion

Salt

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).

Ingredients you will need

Pepper

Broth

Thyme

Salt

Wine

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.

Ingredients you will need

Shredded Cheese