[X]

Home > Recipes > Four-Onion Soup

Four-Onion Soup Recipe

Four-Onion Soup Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California

This recipe is:

Contest Winning

[X]

Rate Four-Onion Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Four-Onion Soup Recipe

Prep: 35 min. Cook: 50 min.

Yield: 6 Servings

35 50 85

Ingredients

1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 tablespoons butter
2 cans (14-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup (4 ounces) shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional

Directions

Slice all onions 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.
Broil 6-8 in. from the heat or until cheese melts. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 197 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 783 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Four-Onion Soup in Taste of Home October/November 1996, p25

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Broth Soup Recipes Cheese Recipes Soup Recipes Taste of Home Magazine Recipes Taste of Home Magazine Soup Recipes Winning Soup Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Four-Onion Soup

Four-Onion Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Nov. 14, 2012 by jennyweems

My dad is French Canadian and ADORES French Onion soup. I found this recipe years back to make for him for father's day. It's his absolute FAV now! He's sick today, so fixing him some soup for a little TLC... I fix it just as indicated on the recipe. I wonder if making a double batch and freezing it would work? I'd imagine so. I'll have to try it for him one of these days.

Reviewed on Apr. 02, 2008 by bravabear

Even my kids love this and they hate onions. It's really good on a cold, winter day.