Six Onion Soup with Parmesan Cheese

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Technique: Boil Recipe
Difficulty: Medium

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5

Ingredients

  • 4 tbsp - Butter
  • 2 - yellow onions, sliced
  • 3 - leeks, white part only, sliced
  • 4 - shallots, sliced
  • 6 - green onions, white part only, sliced
  • 6 - Garlic cloves, chopped
  • 4 cups - reduced sodium Chicken stock
  • 1 cup - heavy Cream
  • 1/2 tbsp - Cilantro
  • 1/2 tbsp - Mint leaves chopped
  • 1 tsp - minced Garlic
  • 4 - French bread slices
  • 2 tbsp - grated parmesan cheese
  • white pepper
  • salt to taste

How to Make Six Onion Soup with Parmesan Cheese

  • In a large stockpot, over medium-low heat, melt butter.
  • Add the onions, leeks, shallots, green onions and garlic and cook until softened, stirring occasionally.
  • Add the chicken stock, cream and cook for 10 minutes.
  • Season with salt and pepper.
  • In a food processor or blender, puree the soup and strain through a fine-mesh sieve, pushing to extract as much puree as possible.
  • Garnish with minced cilantro and mint leaves.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Spread the minced garlic on the bread, top with parmesan and bake until golden brown.
  • Float on top of the soup.
  • Serve hot.