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

Five-Onion Soup with Gruyère Croutons
Recipe type: Soups and Stews
Cuisine: French
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
  1. 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.
  2. Add beef stock and thyme to pot. Bring to boil; reduce heat to low; simmer 1 hour. Adjust seasoning with salt and pepper.
  3. 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.


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