A twist on traditional French Onion Soup.
Caramelized Five Onion Soup
1 clove garlic
2 shallots (2 ounces total)
3 Spanish onions (1-½ pounds total), and cut in half vertically
2 red onions (1 pound total), and cut in half vertically
2 leeks, about 1-inch in diameter, trimmed and well-cleaned*, cut in 2-inch lengths
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1½ teaspoons granulated sugar
1 teaspoon Kosher or sea salt
3 tablespoons unbleached, all-purpose flour
5 cups vegetable stock or broth (chicken or beef may also be used)
½ teaspoon freshly ground black pepper

2 ounces Asiago cheese, cut in ½-inch cubes
2 ounces imported Gruyère cheese
2 ounces Jarlsberg cheese (reduced fat may be used)
6 green onions, washed, dried and trimmed, then cut into 1-inch pieces

6 slices French bread, about ½-inch thick, brushed with extra virgin olive oil and rubbed with a clove of garlic, toasted in a 400º F oven on a baking sheet until golden and crispy
Insert the metal blade, and with the machine running, drop the garlic and shallot through the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium pressure to slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other onions.

Heat the butter and olive oil in a 5quart stockpot over medium-high heat. Add the garlic and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee. Sprinkle with the flour. Cook for 4 minutes, stirring. While stirring, add the stock, and bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the pepper. Taste and adjust seasonings.

While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the machine running drop the Asiago through the feed tube to chop, about 20 seconds, leave in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg and Gruyere. Remove and reserve. Insert the metal blade, pulse to chop the green onions, about 10 times.

Serve the soup in warmed bowls topped with a slice of the toasted French bread, a sprinkling of the cheeses, and topped with the chopped green onion. If desired, the bowls may be placed under a broiler or in a hot oven to melt the cheeses, if you do this, be sure to use ovenproof bowls.


Servings: Makes six 8-ounce servings

Nutritional information per serving

Calories 400 (39% from fat) - carb. 46g - pro. 14g - fat 18g - sat. fat 8g - chol. 35mg - sod. 1297mg - calc. 389mg - fiber 3g


by Olivia Ortega
I have made this soup many time over the past 6 years and it is a favorite! Try it! You will not be sorry!!

by Olivia Ortega
I have made this soup many time over the past 6 years and it is a favorite! Try it! You will not be sorry!!

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