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Six-Onion Soup with Parmesan Croutes
Six-Onion Soup with Parmesan Croutes
1 Review
From: EatingWell Magazine, January/February 2018
Sixteen cups of sweet onions may look like a huge amount, but they cook way down to create this very aromatic and warming recipe reminiscent of French onion soup. Parmesan croutes are a lighter topping than the traditional blanket of bread and cheese.
- By: Kathy Gunst EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Soup
- 6 tablespoons extra-virgin olive oil, divided
- 8 cups halved and thinly sliced leeks, white and pale green parts only
- 2½ cups thinly sliced shallots
- 1 bunch scallions, thinly sliced
- 8 cloves garlic, thinly sliced
- 16 cups halved and thinly sliced sweet onions
- 8 cups halved and thinly sliced red onions
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- ½ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh thyme
- ⅔ cup cognac or dry sherry
- 10 cups low-sodium beef broth
- Parmesan Croutes
- 12 slices whole-grain baguette ( ½ inch thick)
- 2 tablespoons extra-virgin olive oil
- 1 cup grated Parmesan cheese
Preparation
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Prep
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Ready In
- To prepare soup: Heat 3 tablespoons oil in a large stockpot over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add shallots, scallions and garlic; cook, stirring, for 1 minute. Add sweet onions, red onions, salt, pepper and the remaining 3 tablespoons oil; stir to combine. Cook, stirring occasionally, until the onions are reduced by half and very juicy, about 45 minutes.
- Add parsley and thyme; cook, stirring occasionally, until the mixture is deeply browned, 35 to 45 minutes more.
- Increase heat to high and add cognac (or sherry). Cook, scraping up any browned bits, for 1 minute. Add broth, cover and bring to a boil. Reduce heat, partially cover and simmer for 15 minutes.
- To prepare croutes: Just before serving, position a rack in upper third of oven; preheat broiler on low. Place baguette slices on a baking sheet and brush one side with oil. Broil until golden brown, 4 to 6 minutes. Turn the slices over and top each with a generous 1 tablespoon Parmesan. Broil until the cheese is melted, 4 to 6 minutes more. Serve the soup topped with croutes.
- To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months.
- Serving size: 1½ cups soup & 1 croute
- Per serving: 366 calories; 13 g fat(3 g sat); 8 g fiber; 51 g carbohydrates; 12 g protein; 113 mcg folate; 6 mg cholesterol; 18 g sugars; 1 g added sugars; 1,351 IU vitamin A; 38 mg vitamin C; 194 mg calcium; 3 mg iron; 667 mg sodium; 880 mg potassium
- Nutrition Bonus: Vitamin C (63% daily value), Folate (28% dv), Vitamin A (27% dv)
- Carbohydrate Servings: 3½
Reviews 1
October 15, 2018
By: Kerry Peach
Lots of prep and cutting onions. I really hadn't planned for the need for goggles and standing for well over an hour cutting. I made it and we ate it so the flavors didn't have time to sit over night. And so I didn't feel it was as amazing as I would have hoped for the prep work put in, but the Crouton was an awesome addition.
