Five-Onion Soup

Five-Onion Soup Recipe
Photo/Styling: Aran Goyoaga

Recipe from

Coastal Living

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 10 Minutes


1/2 cup butter
2 white onions, halved and sliced
1 red onion, halved and sliced
5 shallots, sliced
1/2 bunch fresh thyme sprigs
1/2 teaspoon caraway seeds
6 cups chicken stock or broth
2 cups veal or beef broth
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (12-ounce) loaf French bread, sliced and toasted
1/2 cup (2 ounces) shredded Gruyère cheese
4 green onions, sliced
1/4 cup chopped fresh chives


1. Melt butter in a large (6-quart) soup pot over medium-high heat; add onions and shallots. Cook, stirring frequently, 30 to 35 minutes or until onions are softened and a deep golden brown.

2. Tie thyme in a bundle with kitchen string, and add to onion mixture. Stir in caraway seeds, chicken stock, and veal broth. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove thyme; stir in salt and pepper.

3. Ladle soup into oven-safe bowls. Top with French bread slices, and sprinkle with cheese. Place bowls on a baking sheet; broil 2 minutes or until cheese melts and bubbles. Sprinkle each serving evenly with green onions and chives.


Robert Wiedmaier,

Brasserie Beck, Washington, DC,

Coastal Living

November 2012
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