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Roasted Onion Trilogy Soup Lyonnaise
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Roasted Onion Trilogy Soup

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 a cozy meal or to cure a hangover, this soup is satisfying and flavorful.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: French
Keyword: onion soup
Servings: 8
Calories: 165kcal

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.