Five Onion Soup
A combination of different onions, leeks, and shallots adds deep flavor and a more interesting appearance and texture.
Ingredients
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Cooking oil -- as needed
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Leeks, cleaned, white portion only, julienne -- 1 lb.
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Onions, Vidalia, julienne -- 1 lb.
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Onions, red, julienne -- 1 lb .
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Onions, Spanish, julienne -- 1 lb.
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Shallots, julienne -- 1 lb.
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Thyme, dried -- 1 tsp.
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Beef stock, made using Minor’s Beef Base -- 3 1/2 qts.
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Sherry, dry -- 8 fl. oz.
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Maggi Seasoning -- 1/4 cup
Preparation
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1In a soup pot, add oil, leeks, Vidalia, red, and Spanish onions, and shallots. Over medium to medium-high heat, caramelize the onions until deeply brown and soft, about 20 minutes. Add thyme.
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2Deglaze with Beef Stock, sherry, and Maggi Seasoning, and bring to a simmer.
Serving Suggestion:
May be served as is or as French onion soup with croutons and cheese.
Components
