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Five-Onion Soup

  • 8servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 2 white onions, halved and sliced

  3. 1 red onion, halved and sliced

  4. 5 shallots, sliced

  5. 1/2 bunch fresh thyme sprigs

  6. 1/2 teaspoon caraway seeds

  7. 6 cups chicken stock or broth

  8. 2 cups veal or beef broth

  9. 1 teaspoon salt

  10. 1 teaspoon coarsely ground black pepper

  11. 1 (12-ounce) loaf French bread, sliced and toasted

  12. 1/2 cup (2 ounces) shredded Gruyere cheese

  13. 4 green onions, sliced

  14. 1/4 cup chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Melt butter in a large (6-quart) soup pot over medium-high heat; add onions and shallots. Cook, stirring frequently, 30 to 35 minutes or until onions are softened and a deep golden brown.

  2. Tie thyme in a bundle with kitchen string, and add to onion mixture. Stir in caraway seeds, chicken stock, and veal broth. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove thyme; stir in salt and pepper.

  3. Ladle soup into oven-safe bowls. Top with French bread slices, and sprinkle with cheese. Place bowls on a baking sheet; broil 2 minutes or until cheese melts and bubbles. Sprinkle each serving evenly with green onions and chives.

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