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Side-Dish Sunday: Five Onion Soup

This week: Five Onion Soup

This is the soup I always get when eating at Harrah's The Range Steakhouse in Las Vegas.

  • 4 Large Yellow or Vidalia Onions (5" Diameter)
  • 1 Red onion
  • 2 Leeks
  • 1 bunch Green onions
  • 2 oz Shallots
  • 3 oz Butter
  • 3 oz Flour
  • 1 tsp Sweet basil
  • 2 tsp Black pepper
  • 1 pint Beef stock or bouillon
  • 1/2 pint Heavy whipping cream
  • 2 oz Burgundy wine
  • 2 oz Chablis wine
  • 4 oz Gouda cheese
  • 4 oz Gruyere Cheese
  • 4 Each French bread croutons
  • 4 cups rock salt (not for cooking)

Preheat oven to 400° F.

Create onion serving bowls -- cut off top of the 4 large onions about half-inch down. Then, hollow out center without breaking through the sides or bottom (leave about 3 layers of onion on sides and bottom). The onion pieces that are removed will be diced along with the other onions.

Dice all the onions (including the pieces from the onion bowls).

Melt butter in soup pot at medium heat. Add chopped onions and sweet basil. Saute until onions are tender and starting to be translucent (do not brown). Add flour to make roux. Cook five minutes stirring constantly. Add beef stock and continue stirring until smooth. Add wines and seasoning and cook for 20 minutes. At that time, add cream and cook additional 15minutes.

Place onion bowls in 400-degree oven for 10 minutes. Remove and fill with soup. Top with croutons and cheese. Place back in oven or broiler until cheese melts to a golden brown.

To plate: Pour 1 cup rock salt on bottom of a 7" plate. Place onion bowl in center of salt. Serve immediately.


Calories per serving = 785

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