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
Author: Epicurus.com Kitchens
Recipe type: Soups
- 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
- 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.
- Heat oil in a large stock pot. Add leek and celery; cook until soft but not brown.
- Remove onions from foil, quarter and add to pot along with stock and sherry; simmer 45 minutes. Stir in thyme, remove from heat.
- Season; check consistency.
- 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.
- Place bowls on trays in batches, and broil for 5 to 8 minutes, till golden brown and cheese melted.
- Serve immediately.