Slow-Roasted Four Onion Soup is an exceptionally flavorful soup with a rich compendium of onion flavors. A joyous potage you’ll truly savor and remember.
Slow-Roasted Four Onion Soup

Slow-Roasted Four Onion Soup
Prep time
Cook time
Total time
Recipe type: Soups
Cuisine: French
Serves: 12
  • 2 red onions, outer layers removed, bottom removed
  • 1 white onion, outer layers removed, bottom removed
  • 2 Spanish onions, outer layers removed, bottom removed
  • 1 large yellow or Bermuda onion, outer layers removed, bottom removed
  • 1/4 Cup canola oil
  • 2 leeks, white part only, bottom removed, chopped, rinsed
  • 2 ribs celery, chopped
  • 2 Quarts beef stock
  • 1 Cup dry sherry
  • 2 Tablespoons fresh thyme, minced
  • salt, to taste
  • black pepper, to taste
  • 1 loaf day-old Italian or French bread, cut in 1/2-inch thick slices, toasted lightly
  • 1/2 pound Swiss cheese sliced
  • bread crumbs, to taste
  • Parmesan cheese, grated, to taste
  1. Wrap each onion separately in aluminum foil; roast in a 300 degrees F oven until tender all the way through, about 1 1/2 hours. Remove from the oven and allow to cool at least 30 minutes.
  2. Heat oil in a large stock pot. Add leek and celery; cook until soft but not brown.
  3. Remove onions from foil, quarter and add to pot along with stock and sherry; simmer 45 minutes. Stir in thyme, remove from heat.
  4. Season; check consistency.
  5. Portion into oven-proof soup bowls. Place one or two slices of bread onto the soup. Top with sliced Swiss cheese, breadcrumbs and a sprinkling of grated Parmesan.
  6. Place bowls on trays in batches, and broil for 5 to 8 minutes, till golden brown and cheese melted.
  7. Serve immediately.


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