Saturday , 16 December 2017

Onion Soup

I’m pretty sure onions are at the heart of every recipe I make.  My standard is a sweet onion, but if I’m making a recipe that doesn’t use just the regular onions then I’m usually using leeks, green onions, shallots or chives.

This recipe is fantastic because I used every version of onion I could get my grubby little hands on (and remembered to buy).

On that note, I think that onion soup doesn’t get as much play as it should.  There’s just something about onions cooked until they’re soft and brown and then turned into a soup that equals tasty goodness.

This isn’t a traditional French onion soup, but it pulls from it and changes it into something amazing.  It’s also lightened up of course, since your normal French onion soup is surprisingly not that healthy.

This soup is slightly adapted from a Clean Eating recipe that I was immediately drawn to when I saw all of the different onions being utilized.  A side salad would be perfect to round out the meal, but we were a bit tired of salads so instead I sauteed some cherry tomatoes, zucchini and mushrooms and sprinkled a bit of Parmesan on them as an accompaniment to the dish.

Unfortunately this soup isn’t completely vegetarian since I use both chicken and beef stock (I like the complexity it gives) – but feel free to use vegetable broth instead for a completely meatless meal.

As a warning, this is a bit of a time consuming recipe since you have to caramelize the onions.  Funnily enough as I was watching TV that night, Alton Brown was covering French Onion Soup and he recommended using an electric skillet at 275 degrees and cooking it covered for 45 minutes.  If I had an electric skillet I probably would have tried that route.

Onion Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Servings: 4

Calories per serving: 296

Fat per serving: 9.5

Onion Soup


  • ½ Tbsp olive oil
  • ½ Tbsp unsalted butter
  • 2 leeks, dark green part discarded, thinly sliced and rinsed in cold water
  • 4 shallots, thinly sliced
  • 1 medium sweet onion
  • 1 medium red onion
  • 2 Tbsp apple cider vinegar
  • 4 cups beef stock
  • 4 cups chicken stock
  • 1 tsp Herbs de Provence
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and Pepper, to taste
  • 8 slices whole grain baguette about ¼ inch thick each (use a mini baguette)
  • 2 oz herbed goat cheese
  • ¼ cup finely sliced chives


  1. In a large 6 qt Dutch oven heat olive oil and butter on medium high. Add leeks, shallots, red onion and the sweet onion and cook for 2 to 3 minutes stirring frequently. Reduce heat to medium and cook, covered, for 20 minutes, stirring twice.
  2. Remove lid and continue cooking for 10 more minutes.
  3. Reduce heat to medium low and cook for another 20 minutes, scraping and stirring the bottom of the pan at the 10 minute mark and again at the 20 minute mark until onions and extremely soft and golden brown.
  4. Increase heat to high and add the cider vinegar, stirring to incorporate. Add beef stock, chicken stock, herbs de provence, thyme and bay leaves and bring to a bowl. Reduce heat to medium and simmer for 30 minutes.
  5. When soup is almost done, preheat broiler. Slice baguette into 8 thin slices and toast on baking tray for 30 minutes per side. Stir together the goat cheese and chives and spread evenly on baguette slices. Broil baguette another minute.
  6. Remove and discard bay leaves from soup. Taste and adjust any seasonings. Ladle soup into bowl and float two baguette slices per bowl in each soup. Serve immediately.

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  1. French onion soup sounds so delish right now! We are in the middle of a snow storm and the comfort of soup is just right! I also love your side combo of zucchini, mushrooms and tomatoes. Have a wonderful week!
    Serena Bakes Simply From Scratch recently posted..Whole Wheat Peanut Butter Oatmeal With Agave and Flax CookiesMy Profile

  2. French onion soup is huge in this family but I’ve never tried leek or goat cheese… how intriguing! Your version looks gorgeous. Thanks for the inspiration :0)
    Kelly @ Inspired Edibles recently posted..Blueberry Chai PuddingMy Profile

  3. I was thinking of making one of these but I always forgot, now I have a recipe and reminder. Thanks!
    Raymund recently posted..Cheese SticksMy Profile

  4. winter is all about soup and french onion soup definitely fits the bill… yum!
    skip to malou recently posted..The Ybanag Longanisa ExperimentMy Profile

  5. What a nice change to the French version and I do like the fact that you used goat cheese on the baguette. Very nice! LOVE the rich color and texture.

    Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Rise of the Souffle ~ Horseradish Cheddar SouffleMy Profile

  6. This looks amazing and using more than one kind of onion is cool! I never thought of that! I tell everyone that if they don’t like onions, they’ll STARVE at my house! Nearly every recipe I make starts with “Peel an Onion!”
    Ann recently posted..Orzo with Chicken and LemonMy Profile

  7. Garlic soup – onion soup – there’s not many things better than those! You got a really rich looking soup here. I can almost taste it. Great recipe!
    mjskit recently posted..Sweet and Spicy Citrus SaladMy Profile

  8. mmm!! I really love Onion Soup! Especially when it comes with garlic bread! I’m just salivating looking at your picture… hehe..
    Sammie recently posted..Year of the DragonMy Profile

  9. Onion soup is the best and I am intrigued by your use of vinegar. I use little meat and poultry, so I would use a vegetable broth. Do you think, it would still have a strong flavor to it?
    Casey recently posted..4 C Cookies – chocolate, cinnamon, coffee and caramelMy Profile

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