Four-Onion Soup Recipe by Patti Woodman D’Alelio
Onion Soup Ingredients
4 to 7 onions of your favorite variety (at least 4 different varieties),
peeled and diced (approx. 8 cups)
6 to 8 tablespoons butter
1 to 3 teaspoons granulated sugar (optional)
48 ounces beef stock, preferably homemade
16 ounces chicken stock, preferably homemade
Salt and fresh ground pepper, to taste
Parmesan cheese, to taste
How to Make Four-Onion Soup
In a large pot, melt the butter and slowly cook the onions over low heat until they are a deep golden color, about 15 to 20 minutes, stirring frequently. You can add 1 to 3 teaspoons of sugar, which will speed up the carmelization process. Add the beef and chicken stock, salt and pepper, and simmer gently, partially covered, for an hour, stirring occasionally. To serve, ladle soup into ovenproof bowl, place a slice of toasted French bread in each bowl, put the Parmesan cheese on top, and melt under the broiler. Serve with a green salad, and more crusty bread to sop up the juices. Serves 4.
Recipe Notes: If you like, you can add a little flour to the onions to thicken the mixture.
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