Six-Onion Soup


Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

The whole array of onions is present in this rich and creamy soup. Float croutons of toasted French bread on the soup and add a sprinkling of chives.


  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups finely chopped yellow onions


  1. Melt the butter in a large heavy pot over low heat. Add the onions, leeks, shallots, and garlic and cook, covered, over low heat until the vegetables are tender and lightly colored, about 25 minutes.
  2. Add the stock, thyme, and bay leaf, and season with salt and pepper. Bring to a boil, reduce the heat, and cook, partially covered, for 20 minutes.
  3. Pour