Five Onion Soup

Day PartDinner
Menu PartSoup
Cuisine TypeAmerican

Executive Chef Chris Cole
Embassy Suites Loveland
Loveland, Colo.

This quick and easy take on French onion soup is sure to be a crowd-pleaser, with its savory flavor profile and craveable bread-and-cheese topping. The addition of half-and-half makes it richer and creamier than the traditional version—a hearty meal in a bowl.


2 lb. unsalted butter
7 yellow onions, medium dice
4 red onions, small dice
4 leeks, white part only, julienned
24 oz. shallots, small dice
1 750-ml. bottle sweet Marsala wine
1 cup all-purpose flour
1 gal. half-and-half
1 1/2 gal. demi-glace
1 bunch green onions, finely minced
1 cup fresh thyme leaves, minced
1/2 gal. chicken broth
Salt and pepper, to taste
Garlic croutons, as needed
2 lbs. Gruyere cheese, shredded
1 tbsp. chives, minced


1. In a large stockpot, melt butter over medium heat. Add onions, leeks and shallots. Cook, stirring occasionally, until caramelized.
2. Into a separate saucepan, pour Marsala wine. Place over medium heat and cook until reduces by half.
3. Add flour to onions and cook, stirring, for 5 minutes. Add reduced Marsala, half-and-half, demi-glace, chicken broth, green onions and thyme. Season with salt and pepper to taste. Stir to blend well.
4. Portion soup into ovenproof bowls. Top each with garlic croutons and 2 ounces shredded Gruyere. Place under broiler until cheese is melted and golden. Garnish with chives before serving.

Photo courtesy of National Onion Association

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