Three Onion Soup

READY IN: 42mins
Recipe by An American in Spain

This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.

Top Review by Vina

This was wonderful soup. I used sweet onions and leeks that I bought at the farmer's market (the green onions were supermarket variety) and my own homemade beef broth. The cheese was Jarlsberg, the bread was a dense artisanal variety, and I used freshly ground nutmeg. A good merlot wine also, of course. As with any other recipe, the end result depends on the quality of ingredients that you use. And salt/pepper seasoning is always individual. In any case, the mix of onions was what made this soup so good. Thanks for sharing the recipe.

Ingredients Nutrition

Directions

  1. Add oil to dutch oven and heat.
  2. Add onion, green onions and leeks and saute until translucent.
  3. Mix in flour to make a roux and saute until mixture just starts to turn golden.
  4. Add broth, wine (if used) and nutmeg.
  5. At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
  6. Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
  7. Stir and simmer on low heat for 25 minutes
  8. Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
  9. Place bowls in the broiler and broil until cheese melts and is bubbly.

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