Best 3 Five Onion Soup Recipes

In the culinary world, the five onion soup stands out as a delectable and flavorful dish. This classic French soup has captured the hearts and palates of food enthusiasts worldwide with its rich, caramelized onion broth, perfectly balanced with savory herbs and spices. Whether you're a seasoned chef looking to expand your repertoire or a home cook seeking a comforting and satisfying meal, this comprehensive guide will help you navigate the art of crafting the perfect five onion soup.

Check out the recipes below so you can choose the best recipe for yourself!

FIVE-ONION SOUP

Five-Onion Soup image

French Onion Soup is one of my favorite foods. This is a recipe I have made time and time again since 1994. It is one of the best Onion Soup recipes I have ever tried..homemade or from a restaurant!

Provided by Cook4_6

Categories Onions

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter
3 shallots, thinly sliced
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
2 green onions, chopped
1 leek, white and pale green parts chopped
1 tablespoon garlic, minced
1/8 teaspoon ground cloves
4 cups beef broth
2/3 cup dry sherry
2 tablespoons butter, melted for topping
1 teaspoon garlic, minced for topping
4 slices French bread, for topping
1/2 cup parmesan cheese, grated for topping
4 slices swiss cheese, for topping
4 slices mozzarella cheese, for topping

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.

FIVE ONION SOUP

FIVE ONION SOUP image

Categories Soup/Stew Onion

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 leek chopped (pale green and white parts only)
1 onion, chopped
1 red onion, chopped
3 green onions, chopped
2 shallots, chopped
2 celery stalks, chopped
1 garlic clove, chopped
1/2 cup dry sherry
4 cups (or more) chicken stock
1 12-ounce russet potato, peeled, cut into 2" pieces
Chopped chives
Croutons

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

FIVE-ONION SOUP image

Categories Soup/Stew Beef

Yield 4 Servings

Number Of Ingredients 16

Ingredients

1/4 cup (1/2 stick) butter
3 shallots (about 3 ounces), thinly sliced
1 small yellow onion (about 5 ounces, thinly sliced)
1 small red onion, thinly sliced
2 green onions, chopped
1 leek (white and pale green parts only), chopped
1 tablespoon minced garlic
1/8 teaspoon ground cloves
4 cups canned beef broth
2/3 cup dry sherry
2 tablespoons butter, melted
1 teaspoon minced garlic
4 slices French break
1/2 cup grated Parmesan cheese
4 slices Swiss cheese
4 slices mozzarella cheese

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.

Tips:

Use a variety of onions. The combination of different types of onions creates a more complex and flavorful soup.
Caramelize the onions slowly and patiently. This process brings out their natural sweetness and depth of flavor.
Use a good quality beef broth. The broth is the backbone of the soup, so make sure it's flavorful and well-seasoned.
Don't be afraid to experiment with different toppings. Croutons, grated cheese, and fresh herbs are all great options.
Serve the soup with a side of crusty bread. This is the perfect way to soak up all the delicious broth.

Conclusion:

French onion soup is a classic dish that is both comforting and flavorful. It's the perfect soup for a cold winter day, or any time you need a little something to warm you up. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your household.