For a rich and delightful soup that warms the whole body, try our Five-Onion Soup With Gruyère Croutons. Simply delish.
Five-Onion Soup with Gruyère Croutons
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 6 servings
- 1/4 Cup extra-virgin olive oil, divided use
- 3 yellow onions, halved, sliced
- 3 red onions, halved, sliced
- 6 shallots, halved, sliced
- 3 leeks (white part only), halved and sliced
- 3 green onions, sliced (greens reserved)
- 1 garlic clove, minced
- salt and black pepper to taste
- 1 red wine, 750ml bottle
- 6 Quarts beef stock
- 12 thyme sprigs, cut in 4-inch length
- 1 small baguette, cut 1/2-inch thick
- 1 Cup Gruyère cheese, grated
- In 12-qt. stockpot, heat 2 Tbsp. oil; sauté yellow and red onions, shallots, leeks, green onions, garlic and heavy pinch of salt until onions begin to caramelize, 20 to 30 minutes. Deglaze with wine.
- Add beef stock and thyme to pot. Bring to boil; reduce heat to low; simmer 1 hour. Adjust seasoning with salt and pepper.
- Meanwhile, toss bread with remaining 2 Tbsp. oil; place flat on sheet pan. Mix reserved sliced green onion tops with Gruyère; top each bread slice with mixture. Bake on rack in middle of 400F oven until toasted, 3 to 5 minutes; transfer to broiler until browned and bubbly. Ladle soup into bowls; top with croutons.