Four Onion Soup
A warm comforting dish, this soup features four different types of onions including red, white, yellow and green.
  • Makes: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Difficulty Rating: Easy

  • Nutrition Highlights: Onions provide natural nutrients to fight heart disease, cancer, are good for your immune system and help keep your bones healthy.

  • Recipe Created By:
  • Recipe From: North Carolina Field & Family


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 yellow onions, sliced
  • 2 red onions, sliced
  • 2 white onions, sliced
  • 2 cloves garlic, minced
  • 8 cups beef stock
  • 1 cup white wine*
  • 2 bay leaves
  • 1 sprig fresh thyme (or ½ teaspoon dried)
  • salt and pepper, to taste
  • 6 slices French bread, ½-inch thick, toasted and lightly buttered
  • 2 cups Gruyere or Swiss cheese, shredded
  • ½ cup Parmesan cheese, grated
  • ½ cup green onions, sliced

*Can substitute 2 tablespoons balsamic vinegar and 2 tablespoons brown sugar for wine.

See Also:  Collard Green Salad Rolls


  1. In a large saucepan, heat butter and oil. Add onions, stirring occasionally, until they are very soft and lightly browned, about 1 hour. Add garlic and stir until fragrant.
  2. Add beef stock, wine, bay leaves, thyme, and salt and pepper to taste. Allow flavors to meld over low heat for about 2 hours.
  3. To serve, ladle soup into oven-safe bowls, topping each with a piece of toasted french bread. Evenly distribute the cheese onto the bread.
  4. Set bowls on a baking sheet, and place under the broiler. Watching carefully, broil until cheese is light brown and bubbly. Remove from oven, and garnish with green onions. Serve immediately.

Tips & Notes

If you’re not a fan of green onions, since they can have a pungent flavor, try garnishing the soup with fresh thyme instead.



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