Three Onion Soup

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Quick Facts:

Serves 8


2 tablespoons olive oil
2 tablespoons butter
4 lbs. onions, sliced in half, peeled and thinly sliced
4 shallots, thinly sliced
4 sprigs of thyme
½ cup chopped parsley
1 cup white wine
2 tablespoons flour
Dash of balsamic vinegar
2 cups beef stock
2 cups vegetable stock
Salt and pepper to taste
1 bunch green onions, green part only, sliced at a diagonal
1 baguette, sliced in ½ inch pieces
2 cups shredded Gruyere cheese


1. Heat olive oil and melt butter on medium-low heat in large pot.
2. Add onions and cook slowly until dark amber in color, stirring occasionally. This will take about an hour. Add wine and cook until liquid has evaporated. Add flour and cook for 5 minutes.
3. Add both stocks and bring to simmer. Adjust seasoning with salt and pepper. Add parsley and simmer for a few more minutes. Add balsamic vinegar 1 teaspoon at a time until it tastes magnificent.
4. Preheat broiler. On a parchment-lined pan, mound the cheese onto the croutons. Broil until bubbly and melted.
5. Ladle soup into bowls and place a few croutons into each bowl. Garnish with green onion.
6. Serve.

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