Best 3 Four Onion Soup Recipes

Indulge in a delectable symphony of flavors with Four Onion Soup, a culinary masterpiece that showcases the harmonious blend of four distinct onions. This extraordinary soup is a testament to the transformative power of caramelization, as each variety of onion undergoes a slow and patient process of browning, releasing their inherent sweetness and depth of flavor. From the mild and delicate Vidalia to the sharp and pungent Spanish onion, every layer of flavor adds complexity to this heartwarming dish. Accompanied by three additional recipes, this article is an exploration of the versatility of onions and their ability to elevate any meal. Discover the secrets behind creating a rich and flavorful broth, master the art of caramelizing onions to perfection, and learn how to incorporate onions into a variety of dishes, from a classic French onion soup to a tantalizing onion tart. Prepare to embark on a culinary journey that celebrates the humble onion and its remarkable ability to transform ordinary ingredients into extraordinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

FOUR-CHEESE FRENCH ONION SOUP

Four-Cheese French Onion Soup image

This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.-Gail Van Osdell, St. Charles, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
1/4 cup all-purpose flour
2 cartons (32 ounces each) reduced-sodium beef broth
1-1/2 cups white wine or additional reduced-sodium beef broth
8 slices French bread (1/2 inch thick)
1-1/3 cups shredded Swiss cheese
2/3 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently. , Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses. , Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Nutrition Facts : Calories 388 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1293mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.

FOUR-ONION SOUP

Four-Onion Soup image

This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 tablespoons butter
2 cans (14-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional

Steps:

Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. , Broil 6-8 in. from the heat until cheese melts. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

FOUR-ONION GINGER SOUP WITH GOAT-CHEESE TOASTS

Four-Onion Ginger Soup with Goat-Cheese Toasts image

Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1 1/2 pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock
Coarse salt and freshly ground pepper
1/2 baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese

Steps:

In a large high-sided skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
Add onions and ginger to skillet; cook over medium heat, stirring occasionally, 30 minutes. Add shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if onions start to stick to skillet.)
Preheat oven to 350 degrees. Pour stock into skillet, and bring to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
Meanwhile, cut each bread half diagonally into six 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in oven until golden, about 20 minutes.
Spread toasts with goat cheese; top with a bacon slice. Divide soup among six bowls; garnish with sage leaves, and serve each with two toasts on the side.

Tips:

Use a variety of onions: This will give your soup a more complex flavor. Red onions add a bit of sweetness, white onions add sharpness, and yellow onions add a mellow flavor.
Caramelize the onions slowly: This will bring out their natural sweetness and make them more flavorful. Be patient, and don't rush the process.
Use a good quality beef broth: This will make a big difference in the flavor of your soup. Look for a broth that is made with real beef bones, not just water and flavoring.
Add a splash of white wine: This will help to deglaze the pan and add a bit of acidity to the soup. Don't worry, the alcohol will cook off during the cooking process.
Use a good quality cheese: This is another important ingredient that will make a big difference in the flavor of your soup. Look for a cheese that is flavorful and melts well, such as Gruyère, Swiss, or cheddar.
Serve with a baguette or crusty bread: This is the perfect way to soak up all of the delicious soup.

Conclusion:

Four onion soup is a classic French dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious four onion soup that your family and friends will love.