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Cream of Six Onion Soup

We love to feature wild onions as one of the onions in the springtime to make this soup, but you can use any combination you like!

  • Servings 4
  • Dish Starter
  • Time 15 minutes
  • Skill Beginner

Ingredients

Six Onion Soup ingredients

2 tablespoons butter
3 medium shallots, peeled, trimmed, and sliced
1 small leek, white part only, trimmed and sliced
1 small red onion, peeled and sliced
1 medium yellow onion, peeled and sliced
6 green onions, white part only, peeled and sliced
1 Vidalia onion
ΒΌ cup white wine
6 cups strong chicken stock
1 bouquet garni (2 sprigs thyme, 2 parsley stems, 4 peppercorns, and 1 bay leaf)
1 cup heavy cream
Crispy fried shallots (optional garnish)
1 tablespoon fresh chives, chopped (optional garnish)

Crispy Fried Shallot Garnish (optional) ingredients

Canola oil
2 shallots peeled, cut in half lengthwise and sliced thin
1 tablespoon flour

Parts

Six Onion Soup

Step

Melt the butter in a large heavy-bottomed saucepan. Add the shallots, leek, and all of the onions. Cook over medium-heat for about 10-12 minutes, stirring occasionally until onions are soft.

Step

Deglaze the pan with the white wine and cook until the wine has evaporated.

Step

Stir onions from time to time, scraping the bottom of the pan to ensure they are not sticking or burning. Cook until onions are meltingly soft and a deep golden brown.

Step

Add the chicken stock and the bouquet garni and simmer uncovered for 20 minutes.

Step

Remove from heat. Discard the bouquet garni and puree the soup in batches in a blender.

Step

Place the puree in a clean pot, add cream, and bring it to a simmer. Simmer for a few minutes to reduce slightly if needed. Season to taste with salt and pepper.

Step

Ladle into warmed bowls and sprinkle with crispy fried shallots and chopped chives.

Crispy Fried Shallot Garnish (optional)

Step

Heat oil in a small, heavy-bottomed pan (approximately 2 inches deep) over medium-high heat.

Step

Toss the shallots in the flour to coat. Shake the shallots in a strainer to remove excess flour.

Step

Drop the shallots a few at a time into the hot oil and stir to keep them from sticking together. Cook shallots slowly to a deep golden brown.

Step

Remove with a slotted spoon and drain them on top of paper towels in a single layer.

Step

Repeat with remaining shallots.

Step

Shallots may be fried up to 8 hours in advance and stored in an airtight container.