Three Onion Soup Gratinee

PaulaG's Note:

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• ¼ cup unsalted butter
• 2 medium sweet onions , cut into 1/4 inch thick slices
• 2 medium red onions , cut into 1/4 inch slices
• 2 medium yellow onions , cut into 1/4 inch slices.
• black pepper , freshly ground
• 2 tablespoons all-purpose flour
• 1 ¾ cups beef stock , unsalted
• 3 ½ cups chicken stock , unsalted
• 1 ½ tablespoons fresh thyme leaves
• salt and pepper
• 8 slices baguette , cut 1/2 inch thick and toasted
• 1 ½ cups gouda cheese , coarsely grated

Directions:

1. In a large soup pot, melt butter oven medium-low heat.
2. Add all the onions along with 1/4 tsp black pepper.
3. Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
4. Stir occasionally to prevent the onions from sticking to the pan.
5. When onions are brown, add the flour and stir until it disappears.
6. Turn heat to medium-high and add both stocks and the thyme.
7. Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
8. This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
9. Preheat the broiler and ladle soup into broiler-proof bowls.
10. Place 1 slice of toast in each bowl and top with the cheese.
11. Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
12. Serve immediately.

Reviews

[Catnip46]

Good soup Paula! I used shredded Parmesan cheese and added a little white cooking wine.
Made for Chef Alphabet Soup game.

[~Nimz~]

Absolutely fantastic flavors in this onion soup. It was suprisingly sweet. I had to modify the cooking method as I don't have broiler proof soup bowls so I toasted my bread than baked it in my mini oven with slices of Provolone Cheese as I could not find Gouda in Dardanelle AR then transfered that right into the soup. The end result was fantastic and I thank you so much for posting. A recipe I'll make again. Made for the Diabetic Forum tag game for September 2011.

[ChelseaW]

This was so good! Hit the spot!