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Five Onion Soup

Source of Recipe


Riverfront Hotel, St. Louis






List of Ingredients



• 1/4 cup butter
  
• 3 shallots, thinly sliced
  
• 1 yellow onion, thinly sliced
  
• 1 small red onion, thinly sliced
  
• 2 scallions, chopped
  
• 1 leek (white and pale green parts only), chopped
  
• 1 Tbsp minced garlic
  
• 1/8 tsp ground cloves
  
• 4 cups beef broth
  
• 2/3 cup dry Sherry
  
• 2 Tbsp butter, melted
  
• 1 tsp minced garlic
  
• 4 slices French bread
  
• 1/2 cup grated Parmesan
  
• 4 slices Swiss cheese
  
• 4 slices Mozzarella cheese
  






Instructions



1. Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat. Add shallots, all onions and leek. Saute until golden, about 15 minutes. Add 1 tablespoon garlic and cloves. Saute 1 minute. Stir in broth and Sherry. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
   
   
2. Preheat broiler. Combine 2 tablespoons melted butter and 1 teaspoon garlic in small bowl. Place bread on baking sheet and brush with half of garlic butter.
   
   
3. Broil bread until lightly toasted, about 2 minutes. Turn bread over and lightly brush with remaining garlic butter. Broil until lightly toasted, about 2 minutes. Sprinkle bread with Parmesan cheese.
   
   
4. Preheat oven to 500 degrees (F).
   
   
5. Ladle soup into bowls. Top each bowl with one crouton. Place 1 slice of Swiss cheese and 1 slice of mozzarella cheese atop each crouton. Bake until soup is hot and cheese melts, about 10 minutes.
   
   Serves 4