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: Mary Carter
- 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.
- 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.
- Add beef stock, wine, bay leaves, thyme, and salt and pepper to taste. Allow flavors to meld over low heat for about 2 hours.
- To serve, ladle soup into oven-safe bowls, topping each with a piece of toasted french bread. Evenly distribute the cheese onto the bread.
- 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.