Best Four Onion Soup Recipes

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FOUR-CHEESE FRENCH ONION SOUP



Four-Cheese French Onion Soup image

This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.-Gail Van Osdell, St. Charles, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
1/4 cup all-purpose flour
2 cartons (32 ounces each) reduced-sodium beef broth
1-1/2 cups white wine or additional reduced-sodium beef broth
8 slices French bread (1/2 inch thick)
1-1/3 cups shredded Swiss cheese
2/3 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently. , Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses. , Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Nutrition Facts : Calories 388 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1293mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.

FOUR-ONION GINGER SOUP WITH GOAT CHEESE TOASTS



Four-Onion Ginger Soup with Goat Cheese Toasts image

Categories     Bread     Cheese     Ginger     Onion     Side     Roast     Goat Cheese     Simmer     Boil

Yield serves 6

Number Of Ingredients 21

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1 1/2 pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock (recipe follows)
Coarse salt and freshly ground pepper
1/2 baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese
Dark Chicken Stock
3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
1/2 bunch fresh flat-leaf parsley
(makes 2 quarts)

Steps:

  • In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
  • Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes. Add the shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)
  • Preheat the oven to 350°F. Pour the stock into the skillet, and bring it to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
  • Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
  • Spread the toasts with goat cheese; top each with a bacon slice. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
  • Dark Chicken Stock
  • Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.
  • Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.
  • Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.

FOUR-ONION SOUP



Four-Onion Soup image

This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 tablespoons butter
2 cans (14-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional

Steps:

  • Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. , Broil 6-8 in. from the heat until cheese melts. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

FOUR-ONION GINGER SOUP WITH GOAT-CHEESE TOASTS



Four-Onion Ginger Soup with Goat-Cheese Toasts image

Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1 1/2 pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock
Coarse salt and freshly ground pepper
1/2 baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese

Steps:

  • In a large high-sided skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
  • Add onions and ginger to skillet; cook over medium heat, stirring occasionally, 30 minutes. Add shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if onions start to stick to skillet.)
  • Preheat oven to 350 degrees. Pour stock into skillet, and bring to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
  • Meanwhile, cut each bread half diagonally into six 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in oven until golden, about 20 minutes.
  • Spread toasts with goat cheese; top with a bacon slice. Divide soup among six bowls; garnish with sage leaves, and serve each with two toasts on the side.

FOUR ONION SOUP



Four Onion Soup image

Make and share this Four Onion Soup recipe from Food.com.

Provided by Irish Rose

Categories     Clear Soup

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium yellow onion
1 medium red onion
1 medium leek, white portion only
5 green onions with tops
1 minced garlic clove
2 tablespoons butter or 2 tablespoons margarine
2 (14 1/2 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup shredded swiss cheese
6 slices toasted French bread
6 tablespoons grated parmesan cheese (optional)

Steps:

  • Slice all onions 1/4 inch thick.
  • In a 3 quart saucepan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.
  • Add broth, consomme, worcestershire sauce and nutmeg and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  • Sprinkle 1 Tbls. of swiss cheese in the bottom of six overproof 8 oz. bowls.
  • Ladle hot soup into bowls and top each with a slice of bread.
  • Sprinkle with remaining Swiss cheese and parmesan cheese.
  • Broil until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 345.2, Fat 12.3, SaturatedFat 6.1, Cholesterol 28.1, Sodium 1787, Carbohydrate 42.1, Fiber 3.1, Sugar 3, Protein 17.1

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