Onion Soup

Onion Soup

Randy Shore


  • 3 Spanish or yellow onions
  • 3 shallots
  • 5 leeks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves of garlic
  • 2 teaspoons fresh thyme leaves
  • 4 cups chicken stock
  • Salt and pepper
  • Rustic bread, sliced
  • 1 cup Gruyere or white cheddar cheese, grated


  1. Peel and thinly slice the onions and shallots. Split and rinse the leeks, then thinly slice them as well.
  2. Place the onions, shallots and leeks in a large soup pot with the olive oil and the butter and place on medium heat.
  3. Stir about once every minute until they caramelize to a golden colour. Their volume will reduce by about two thirds in the process.
  4. Add the garlic and thyme leaves and cook for another couple of minutes.
  5. Add four cups of chicken stock and simmer for 10 minutes.
  6. Add salt and pepper to taste. Start with about a teaspoon of salt and then add slowly until you are happy.
To serve
  1. Preheat the broiler in your oven. (Never thought you’d use it, did you?)
  2. Ladle the soup into oven proof bowls.
  3. Toast a slice of French bread of ciabatta and place it on top of the soup.
  4. Place a small pile of grated cheese on top of the bread and place under the broiler until golden brown and bubbly.
  5. Top with more fresh thyme leaves.

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