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Rich 6 Onion Soup

This soup gets its deep, complex flavor from slowly caramelizing six different types of onions. It's a take on the classic French onion soup, finished with a crisp Parmesan toast instead of a thick layer of melted cheese.
Prep Time20 minutes
Active Time2 hours
Total Time2 hours 20 minutes
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Ingredients

Ingredients

  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 2 large Leeks white and light green parts only
  • 3 Shallots thinly sliced
  • 1 bunch Green onions thinly sliced
  • 1 large Sweet onion like Vidalia, thinly sliced
  • 1 medium Red onion thinly sliced
  • 1 large Yellow onion thinly sliced
  • 8 cloves Garlic minced
  • 1 tbsp Fresh parsley finely chopped
  • 1 tbsp Fresh rosemary finely chopped
  • 1 tbsp Fresh thyme finely chopped
  • 1/2 cup Dry sherry
  • 6 cups Beef broth
  • Diamond Crystal kosher salt to taste
  • Black pepper freshly ground, to taste

For the Parmesan Crisps

  • 1/2 Baguette sliced into 1/2-inch thick pieces
  • 2 tbsp Olive oil
  • 3/4 cup Parmesan cheese shredded

Instructions

  • Heat butter and olive oil in Dutch oven over medium heat.
  • Add leeks and shallots, cook 5 minutes until softened.
  • Add all remaining onions, pinch of salt and pepper.
  • Reduce heat to medium-low, cook 60-90 minutes, stirring every 10 minutes until deep golden brown and jammy.
  • Add garlic and herbs in final 15 minutes of caramelizing.
  • Increase heat to high, add sherry and scrape bottom of pot.
  • Cook sherry 2 minutes, add beef broth.
  • Bring to boil, reduce heat, cover and simmer 30 minutes.
  • Season with salt and pepper.
  • For crisps: Brush baguette slices with oil, broil 4 minutes until golden.
  • Flip slices, top with Parmesan, broil 3-4 minutes until bubbly.
  • Serve soup hot topped with Parmesan crisps.

Notes

Onions will reduce by more than half their volume. Do not rush caramelization process.