Five-Onion Soup

Submitted by Cook4_6

"French Onion Soup is one of my favorite foods. This is a recipe I have made time and time again since 1994. It is one of the best Onion Soup recipes I have ever tried..homemade or from a restaurant!"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 59.14 ml butter
• 3 shallots, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 small red onion, thinly sliced
• 2 green onions, chopped
• 1 leek, white and pale green parts chopped
• 14.79 ml garlic, minced
• 0.61 ml ground cloves
• 946.36 ml beef broth
• 157.80 ml dry sherry
• 29.58 ml butter, melted for topping
• 4.92 ml garlic, minced for topping
• 4 slice French bread, for topping
• 118.29 ml parmesan cheese, grated for topping
• 4 slice swiss cheese, for topping
• 4 slice mozzarella cheese, for topping

directions

1. Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
2. Add shallots, all onions and leek; saute until golden, about 15 minutes.
3. Add 1 T. garlic and cloves; saute 1 minute.
4. Stir in broth and Sherry, bring to boil.
5. Reduce heat to medium-low, cover and simmer 30 minutes.
6. Preheat broiler.
7. Combine 2 T. melted butter and 1 t. garlic in a small bowl.
8. Place bread on baking sheet and brush with half of garlic butter.
9. Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
10. Sprinkle bread with parmesan cheese.
11. Preheat oven to 500 degrees.
12. Ladle soup into oven safe bowls.
13. Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
14. Bake until soup is hot and cheese melts; about 10 minutes.

Reviews

[Grannydragon]

I love to make soup! I have been searching for the greatest onion soup ever recipe. This was a very nice onion soup, just not the one I am searching for. It could be a bit stronger in the beef broth, perhaps. I served the bread cheese portion to the family, that went over perfectly, will use that part again. For me, needing gluten-free, no bread. I just laid the cheese atop the very hot soup in my bowl and it melted nicely. I think originally the reason the bread was under the cheese was to give it a raft!