Mixed Onions Soup

Mixed Onions Soup

Combining a broad variety of onions each imparting their own distinct taste then blended together produces a richly flavored Mixed Onions Soup.

As the mixed onions slowly cook down in butter reducing to nearly half of the raw ingredients once filling the pot the unique flavors subtly blend before further mellowing, sweetening, and deepening in taste with the addition of a little brandy, red wine, and a combination of beef and chicken stocks.

I’ve made this Mixed Onions Soup as a first course for Christmas Dinner and it was a hit.

Mixed Onions Soup freezes well so you can even make it in advance which provides the option of a nearly finished first course long before the busy whirlwind of preparing a feast for a large group of people begins.

If you are using fine china for your holiday meal and do not want to put your soup bowls into the oven, instead of topping with stale baguette slices and melting Gruyere cheese on top, you can alternatively top your Mixed Onions Soup with some fresh grated Parmesan cheese.

This soup provides yet another good use for your stale baguettes too as we discussed in a former Spiced Peach Blog Post where in that case, we cooked mixed stale torn pieces of baguette in butter with spinach and mushrooms creating a delicious filling.

Many people do not like bread topping their onion soup beneath the browned and gooey melted cheese. This is often because the baguette slice is too fresh or still moist thus soaking up the soup like mush.

This does not happen if you use seasoned, stale baguette slices where the crispy bread piece only begins to soften once set on top of the hot soup.

Before serving time Pre-heat your oven for melting the cheese once your soup has reached the piping hot temperature, then simply ladle into bowls and top off with your stale baguette slice finishing with a good scatter of the grated Gruyere Cheese.

Mixed Onions Soup also tastes better the following day as the flavors develop.

Enjoy your rich blended, cheesy topped flavors mix with Mixed Onions Soup.

Mixed Onions Soup

November 16, 2012

by Peggy Gilbey McMackin

Cuisine French Inspired

Category Soups

Persons

8

Serving Size

1 bowl

Prep Time

45 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours, 15 minutes

Ingredients

• 8 thin stale baguette slices, brushed with olive oil, seasoned with garlic powder, salt and pepper then baked around 10-12 minutes at 250 degrees
• For the Soup:
• 1/2 cup butter
• 2 large white onions, sliced thin, then halved
• 4 yellow sweet onions, sliced thin and halved
• 6 scallions, chopped thinly, white and green parts
• 2-3 leeks, white bottom part of leek, sliced thinly, and then washed to remove any remaining dirt
• 3 shallots, chopped
• 3 cloves Garlic, chopped
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• 1/2-3/4 teaspoon ground nutmeg
• 4 tablespoons flour, or a little more for sprinkling over cooked onions
• 3 Tablespoons Brandy
• 1 1/2 cups red or white wine
• 2-3 bay leaves
• 6 cups of beef stock
• 1 quart Chicken Stock
• 1 1/2 cups shredded Gruyere cheese for topping over soup

Instructions

1. Prepare Stale Baguette slices and set aside
2. Melt butter in a large heavy stock or cast iron enamel pot Scrape onions and garlic into the pot, stirring and combining well after each addition
3. Cook onions on the lowest heat setting so the onions sweat out while wilting and sweeten as the flavors blend together for about thirty minutes or longer
4. Once onions are fully cooked, reduced by around half the original volume, and beginning to color, stir in the salt, pepper, and nutmeg, cook for another minute
5. Sprinkle the flour over the mixture and cook, stirring for three to four minutes
6. Increase heat to medium high and pour in the brandy, stir cooking another three minutes
7. Pour in the wine, cook approximately five minutes until the wine reduces to half
8. Pour in the beef and chicken stocks
9. Simmer soup on very low heat for around an hour and a half or longer for the soup to fully develop a rich flavor
10. Check seasoning, adjust to taste
11. Before serving, preheat broiler
12. Ladle soup into heat proof bowls, top each bowl with a baked stale baguette slice then scatter over the grated Gruyere
13. Set bowls onto a baking sheet before placing into oven
14. Broil until the cheese is melted and golden
15. Serve hot immediately

Tags

Mixed Onions Soup,

Onion Soup

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