This rich Roasted Onion Trilogy Soup features a blend of three onion types—brown, white, and red—along with leeks and garlic, roasted for a deeply caramelized and savory flavor. Simmered with red wine, beef stock, and thyme, this traditional French soup is a beloved late-night comfort food, enhanced with cheesy Gruyère croutons on top. Perfect for […]
Toss leeks, onions, garlic, oil, salt, pepper, and thyme in a large roasting pan until well mixed. Place on a middle rack and for 30 minutes.
Remove from the oven, add wine, and stir well. Roast another 10 minutes.
Remove from the oven and transfer onions to a large pot. Pour 1/2 cup in the roasting pan to scrape up any bits clinging to the bottom. Add this and remaining stock to the pot with onions and 4 cups of hot water.
Meanwhile, preheat broiler. Place baguette slices on a baking sheet. 1 minute or until just barely toasted. Remove and flip slices over. Sprinkle two teaspoons grated cheese on top of each slice and broil another 1 to 2 minutes, or until cheese is melted and bubbling. Remove from the oven and keep in a cool, dry place until ready to serve.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
