Five-Onion Soup

Name: Five-Onion Soup
Ingredients: 1/4 cup butter; 3 shallots, thinly sliced; 1 small yellow onion, thinly sliced; 1 small red onion, thinly sliced; 2 green onions, chopped; 1 leek, white and pale green parts chopped; 1 tablespoon garlic, minced; 1/8 teaspoon ground cloves; 4 cups beef broth; 2/3 cup dry sherry; 2 tablespoons butter, melted for topping; 1 teaspoon garlic, minced for topping; 4 slices French bread, for topping; 1/2 cup parmesan cheese, grated for topping; 4 slices swiss cheese, for topping; 4 slices mozzarella cheese, for topping

16 ingredients

14 steps

Ingredients

1/4 cup butter
3 shallots, thinly sliced
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
2 green onions, chopped
1 leek, white and pale green parts chopped
1 tablespoon garlic, minced
1/8 teaspoon ground cloves
4 cups beef broth
2/3 cup dry sherry
2 tablespoons butter, melted for topping
1 teaspoon garlic, minced for topping
4 slices French bread, for topping
1/2 cup parmesan cheese, grated for topping
4 slices swiss cheese, for topping
4 slices mozzarella cheese, for topping

Directions

1

Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
2

Add shallots, all onions and leek; saute until golden, about 15 minutes.
3

Add 1 T. garlic and cloves; saute 1 minute.
4

Stir in broth and Sherry, bring to boil.
5

Reduce heat to medium-low, cover and simmer 30 minutes.
6

Preheat broiler.
7

Combine 2 T. melted butter and 1 t. garlic in a small bowl.
8

Place bread on baking sheet and brush with half of garlic butter.
9

Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
10

Sprinkle bread with parmesan cheese.
11

Preheat oven to 500 degrees.
12

Ladle soup into oven safe bowls.
13

Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
14

Bake until soup is hot and cheese melts; about 10 minutes.