Best 6 Three Onion Soup Recipes

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Three onion soup is a classic French dish that is simple to make but incredibly flavorful. It is made with three types of onions: yellow, white, and red, which are slowly caramelized and then simmered in a rich beef broth. The soup is then topped with croutons and grated Gruyère cheese and broiled until golden and bubbly. This article provides three different recipes for three onion soup: a classic version, a vegetarian version, and a slow cooker version. The classic recipe uses beef broth and red wine, while the vegetarian version uses vegetable broth and white wine. The slow cooker version is a great option for busy weeknights, as it can be made ahead of time and cooked on low all day. No matter which recipe you choose, you are sure to enjoy this delicious and comforting soup.

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

THREE-CHEESE FRENCH ONION SOUP



Three-Cheese French Onion Soup image

This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 12

2 large red onions, thinly sliced
1/4 cup butter, cubed
2 cans (14-1/2 ounces each) chicken broth
3 cups water
1 envelope onion soup mix
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
7 slices French bread (3/4 inch thick)
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

THREE ONION SOUP GRATINEE



Three Onion Soup Gratinee image

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

Provided by PaulaG

Categories     Clear Soup

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2 medium sweet onions, cut into 1/4 inch thick slices
2 medium red onions, cut into 1/4 inch slices
2 medium yellow onions, cut into 1/4 inch slices.
black pepper, freshly ground
2 tablespoons all-purpose flour
1 3/4 cups beef stock, unsalted
3 1/2 cups chicken stock, unsalted
1 1/2 tablespoons fresh thyme leaves
salt and pepper
8 slices baguette, cut 1/2 inch thick and toasted
1 1/2 cups gouda cheese, coarsely grated

Steps:

  • In a large soup pot, melt butter oven medium-low heat.
  • Add all the onions along with 1/4 tsp black pepper.
  • Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
  • Stir occasionally to prevent the onions from sticking to the pan.
  • When onions are brown, add the flour and stir until it disappears.
  • Turn heat to medium-high and add both stocks and the thyme.
  • Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
  • This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
  • Preheat the broiler and ladle soup into broiler-proof bowls.
  • Place 1 slice of toast in each bowl and top with the cheese.
  • Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
  • Serve immediately.

THREE ONION SOUP



Three Onion Soup image

This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.

Provided by An American in Spain

Categories     Onions

Time 42m

Yield 8 serving(s)

Number Of Ingredients 11

3 large onions, thinly sliced
6 green onions, thinly sliced
3 leeks, white part only,thinly sliced
6 cloves garlic, chopped
8 cups beef broth or 8 cups chicken broth (or a combination)
8 slices French bread
6 ounces swiss cheese, grated divided
4 tablespoons olive oil
2 tablespoons flour
1/2 teaspoon ground nutmeg
1 cup red wine (optional)

Steps:

  • Add oil to dutch oven and heat.
  • Add onion, green onions and leeks and saute until translucent.
  • Mix in flour to make a roux and saute until mixture just starts to turn golden.
  • Add broth, wine (if used) and nutmeg.
  • At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
  • Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
  • Stir and simmer on low heat for 25 minutes
  • Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
  • Place bowls in the broiler and broil until cheese melts and is bubbly.

Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 1014.2, Carbohydrate 47.9, Fiber 3.7, Sugar 4.5, Protein 14.9

OLIVE GARDEN ANGEL HAIR AND THREE ONION SOUP RECIPE - (4.4/5)



Olive Garden Angel Hair and Three Onion Soup Recipe - (4.4/5) image

Provided by MichaelH

Number Of Ingredients 10

4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or 1/2 frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

Steps:

  • PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour. ADD pasta and parsley and cook until pasta is just al dente. LADLE into soup bowls. Sprinkle with grated Romano cheese

THREE ONION SOUP



Three Onion Soup image

Categories     Soup/Stew     Cheese     Onion     Potato     Stew     Low Fat     Vinegar     Leek     Spring     Simmer     Gourmet

Yield Makes 4 servings (about 4 cups)

Number Of Ingredients 9

4 medium leeks
1 teaspoon olive oil
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
1 1/2 cups water
1 large boiling potato (6 ounces) such as Yukon Gold
1 cup nonfat chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar

Steps:

  • Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
  • Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
  • Puré;e 1‚ cups soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper.
  • Serve soup sprinkled with cheese and drizzled with vinegar.

THREE CHEESE FRENCH ONION SOUP RECIPE - (4.7/5)



THREE CHEESE FRENCH ONION SOUP Recipe - (4.7/5) image

Provided by á-759

Number Of Ingredients 7

3 cups sliced Vidalia onions
3 tablespoons butter or margarine
4 cups Beef Consomme
1 tablespoon Worcestershire sauce
Mozzarella, Provolone and Parmesan Cheese
Toasted French bread slices or croutons
Deep Fried Breaded Onions for garnish

Steps:

  • In a large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce. Heat to boiling. Reduce heat and cover and simmer about 30 minutes. Pour into crocks and top with bread slices and cheeses. Place under broiler and broil until cheeses just start to brown. Optional thinly sliced onions, breaded and deep fried can be used as a garnish. Serve but be careful with those hot cheeses at first!! ;)

Tips:

  • Use a variety of onions: Sweet onions, yellow onions, and leeks all offer different flavors and textures to the soup.
  • Caramelize the onions slowly and patiently: This will bring out their sweetness and depth of flavor.
  • Use a good quality beef broth: This will give the soup a rich, flavorful base.
  • Don't be afraid to experiment with different toppings: Croutons, grated cheese, and fresh herbs are all great options.
  • Make the soup ahead of time: It will only get better the next day.

Conclusion:

Three-onion soup is a classic French dish that is perfect for a cold winter day. It is simple to make and can be tailored to your own taste. With its rich, flavorful broth and caramelized onions, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and delicious meal, give three-onion soup a try.

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