Best Five Onion Soup Recipes

FIVE-ONION SOUP

Steps:

• Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
• Add shallots, all onions and leek; saute until golden, about 15 minutes.
• Add 1 T. garlic and cloves; saute 1 minute.
• Stir in broth and Sherry, bring to boil.
• Reduce heat to medium-low, cover and simmer 30 minutes.
• Preheat broiler.
• Combine 2 T. melted butter and 1 t. garlic in a small bowl.
• Place bread on baking sheet and brush with half of garlic butter.
• Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
• Sprinkle bread with parmesan cheese.
• Preheat oven to 500 degrees.
• Ladle soup into oven safe bowls.
• Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
• Bake until soup is hot and cheese melts; about 10 minutes.

PANERA FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
• While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

FIVE ONION SOUP

Steps:

• Melt butter in heavy large Dutch oven over medium-low heat. Add leek, onion, red onion, green onions, shallots, celery and garlic. Saute until translucent, about 8 minutes. Add sherry, simmer until liquid evaporates, about 3 minutes. Add 4 cups stock and potato. Simmer until potato is tender, about 20 minutes. Pureee in blender in batches. Season with salt and pepper. Bring soup to simmer, thinning with more stock if desired. Ladle into bowls. Sprinkle with chives and croutons

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
• Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
• Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

FIVE-ONION SOUP

Steps:

• Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat. Add shallots, all onions and leed; saute until golden, about 15 minutes. Add 1 tablespoon garlic and cloves; saute 1 minute. Stir in broth and Sherry. Bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Combine 2 tablespoons melted butter and 1 teaspoon garlic in small bowl. Place bread on baking sheet and brush with half of garlic butter. Broil bread until lightly toasted, about 2 minutes. Turn bread over and brush with remaining garlic butter. Broil until lightly toasted, about 2 minutes. Sprinkle bread with Parmesan cheese. Preheat over to 500 degrees. Ladle soup in bowls. Top each bowl with 1 crouton. Place 1 slice of Swiss cheese and 1 slice of mozzarella cheese atop each crouton. Bake until soup is hot and cheese melts, about 10 minutes.

FIVE ONION SOUP

Steps:

• 1. Place the oil in a large stock pot. Add all the onions and cook stirring for about 20 minutes until carmalized. Add the garlic and cook 1 more minute.
• 2. Add the dry sherry and let most evaporate. Add the stock. With an immersion blender blend the onions a bit to make the soup thicker. Add the thyme.
• 3. Taste and season with salt. Top with mozzarella cheese if desired.