Three Onion Soup
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.
- Ready In:
- 3 large onions, thinly sliced
- 6 green onions, thinly sliced
- 3 leeks, white part only,thinly sliced
- 6 cloves garlic, chopped
- 8 cups beef broth or 8 cups chicken broth (or a combination)
- 8 slices French bread
- 6 ounces swiss cheese, grated divided
- 4 tablespoons olive oil
- 2 tablespoons flour
- 1⁄2 teaspoon ground nutmeg
- 1 cup red wine (optional)
- Add oil to dutch oven and heat.
- Add onion, green onions and leeks and saute until translucent.
- Mix in flour to make a roux and saute until mixture just starts to turn golden.
- Add broth, wine (if used) and nutmeg.
- 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.
- Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
- Stir and simmer on low heat for 25 minutes
- Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
- Place bowls in the broiler and broil until cheese melts and is bubbly.
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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.Reply
I have to disagree with Chippie. We buy organic broth and always have to add a little flavor to it, which is what we did for your recipe...we seasoned to our taste! I know canned broth versus soup base, etc. are all seasoned differently. I added a little extra salt and some powdered beef broth to my beef base and it turned out wonderful. This was a wonderful soup and I know of no great chef that does not season to taste...even the chefs on Food TV mention it. I have to tell you that as a child, onion soup was my favorite and my father made it often. This surpasses his recipe by far, but please don't let him know. In fact, I'm planning on making many of your Tapas for New Years Eve, and I have no doubt that you will hear rave reviews from me! Thank you for the wonderful rekindled memories of my past with this excellent soup!Reply
Unfortunately, I can't give this recipe anything higher than a 3 star as I was dissapointed with the end result of the soup. The taste was very bland which really surprised me because of the 3 different onions and all the broth the recipe called for. I really thought there would have been a salty taste because of all the broth and swiss cheese but we couldn't detect the taste of any salt. After making your wonderful garlic mushrooms this soup was a real let down. I don't like give an unfavorable review, but I really had higher expectations for this recipe than I actually received.Reply