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Five Onion Soup

  • 27 min
  • Easy
  • 26
A combination of different onions, leeks, and shallots adds deep flavor and a more interesting appearance and texture.
  • Cooking oil -- as needed
  • Leeks, cleaned, white portion only, julienne -- 1 lb.
  • Onions, Vidalia, julienne -- 1 lb.
  • Onions, red, julienne -- 1 lb .
  • Onions, Spanish, julienne -- 1 lb.
  • Shallots, julienne -- 1 lb.
  • Thyme, dried -- 1 tsp.
  • Beef stock, made using Minor’s Beef Base -- 3 1/2 qts.
  • Sherry, dry -- 8 fl. oz.
  • Maggi Seasoning -- 1/4 cup
Preparation
1
In a soup pot, add oil, leeks, Vidalia, red, and Spanish onions, and shallots. Over medium to medium-high heat, caramelize the onions until deeply brown and soft, about 20 minutes. Add thyme.
2
Deglaze with Beef Stock, sherry, and Maggi Seasoning, and bring to a simmer.
Serving Suggestion:

May be served as is or as French onion soup with croutons and cheese.

Components