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.