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Creamy Five Onion Soup

Russ Myers


A creamy soup, light enough for summer.

★★★★★ 2 votes
8 servings
20 Min


1/2 lb Butter
1 lg Spanish style yellow (or white onion), julienne
1 med Red onion (julienne)
1 sm Leek (cut cross wise)
4 Shallots (finely diced, divided)
1/2 C Scallions (chopped)
1 Tbs Sweet basil (dried)
1/2 tsp Black pepper
1 C All purpose flour
8 C Beef consommé
2 C Heavy cream
1 C Burgundy red wine
8 Croutons (2 inch round)
8 slices Swiss cheese
8 slices Gruyere cheese
8 Jumbo onions (with centers hollowed out or crocks)


1Preheat oven to 450 F. In a medium large stockpot, melt butter and sauté all the onions (except 1/4 cup of the scallions), basil and black pepper. When onions are tender, add the flour and stir until smooth. Cook for 1 minute; add consommé, cream and wine. Bring to a boil and then turn down to a simmer; stir for 10 minutes to prevent the bottom from burning. Ladle the soup into the hollowed out onions or into crocks. Top each bowl with a crouton and 1 slice of Swiss and 1 slice of Gruyere. Place bowls in the oven until the cheese is melted and golden brown.Remove from the oven and garnish with the remaining 1/4 cup scallions.Courtesy of Chef Jeffrey Galick; Harrah’s Steak House, Reno, Nevada 2010

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American