Roasted Onion Trilogy Soup
Ingredients
- 1 medium leek, washed cleaned, split in half lengthwise and cut into 1" slices
- 2 pound brown skin onions, thinly sliced (about 2 medium onions)
- 2 pound white skin onions, thinly sliced (about 2 medium onions)
- 1 pound red skin onions, thinly sliced (about 2 medium onions)
- 6 cloves garlic, unpeeled and left whole
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon fresh thyme leaves, chopped
- 1.5 cups red wine, dry
- 4 cups white beef stock
- 3 tablespoons fresh parsley, chopped
- 16 slices French baguette, 1/4" thick each
- 1 cup Gruyere cheese, grated
Instructions
- Preheat the oven to 450°F/225°C.
- Toss leeks, onions, garlic, oil, salt, pepper, and thyme in a large roasting pan until well mixed. Place on a middle rack and roast 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 stock 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.
- Simmer soup, partially covered, for 30 minutes. Taste for seasoning.
- Meanwhile, preheat broiler. Place baguette slices on a baking sheet. Broil 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.
- Serve hot, each bowl topped with 2 cheese croutons on top and a sprinkling of chopped parsley.
Tips for Making Perfect Lyonnaise Onion Soup
Serving Suggestion
This soup is perfect on its own, but you can serve it with a side salad or a simple grilled cheese sandwich for a heartier meal. A glass of red wine pairs beautifully with the flavors of the soup.
Use a Variety of Onions
The key to a rich and flavorful onion soup is using a variety of onions. The mix of brown, white, and red onions in this recipe adds depth and sweetness. Experiment with different ratios to find your perfect balance!
Roast the Onions for Extra Flavor
Roasting the onions before simmering them helps to caramelize their natural sugars, enhancing their sweetness and flavor. Don’t skip this step—it makes a big difference in taste!
Choose a Dry Red Wine
When selecting a red wine, make sure to pick a dry variety like Cabernet Sauvignon or Merlot. A dry wine will add the right amount of acidity and balance out the richness of the onions without overwhelming the soup.
Add More Herbs for Extra Flavor
Thyme is the traditional herb used in this soup, but you can also add rosemary or bay leaves during the simmering process for an additional layer of flavor. Just remember to remove them before serving.
Make Your Own Stock
For the richest flavor, try using homemade beef stock instead of store-bought. Homemade stock adds a depth of taste that really elevates the soup. If you’re short on time, a high-quality store-bought beef stock will also work well.
Customize the Bread
While a French baguette is classic, you can switch it up with a hearty sourdough or rustic country bread for a different texture and taste. Make sure the bread is firm enough to hold the cheese and won’t get soggy in the soup.
Make It Ahead
Onion soup actually tastes even better the next day as the flavors continue to meld. Make it ahead of time and store it in the fridge, then reheat before serving. Just be sure to toast the cheese croutons fresh when you’re ready to serve.
To Make It Vegetarian
Swap out the beef stock for vegetable stock to make this soup vegetarian. It will still be delicious and flavorful!
Adjust Seasoning to Taste
After the soup has simmered, taste it and adjust the seasoning. If the soup needs more richness, add a bit more salt or a dash of balsamic vinegar for depth. A sprinkle of freshly cracked black pepper right before serving also adds a nice kick.
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