Made with yellow onions, shallots, and leeks, this triple onion soup with sherry and white wine is true, cheesy comfort food.
By Taylor McBride
One year for Christmas, my mom gave me this set of french onion soup bowls. I already had started a pretty awesome collection of kitchenware, but at the time, these soup bowls easily climbed to the top of my favorites. I had always loved french onion soup and immediately put the bowls to work, cranking out cheese and bread laden bowls full of piping hot soup as often as I could. Now, almost 10 years and countless kitchen/dining purchases later, they are still one of my favorite pieces, and something that I still use on the regular. So I had to share my twist on the classic french onion soup with this three onion version (filled with leeks, yellow onions, and shallots) with sherry and white wine.
My other favorite way to use these bowls? Baked crab macaroni and cheese. 
The part of this soup that takes the longest is the caramelizing of the onions. You have to do it low and slow to really bring out the best flavors. After that, you just de-glaze the pan with some sherry and white wine, and then pour in the stock. I’m using chicken broth here since I didn’t have time to make a homemade beef broth, but if you have it in your house, definitely use that in place of. I wouldn’t recommend using store bought beef broth as there have been many sources that claim that it’s inferior to store bought chicken broth. I use store bought beef broth for many things, but not french onion soup, where you really only want the absolute best in terms of flavor since there are so few ingredients in this.
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Triple French Onion Soup
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A rich and deeply flavorful French onion soup, made with three types of onions for extra sweetness and depth.
Ingredients
- 3 Tbsp butter (unsalted)
- 3 cups (710 ml) yellow onion
- 2 cups (473 ml) leeks
- 3-4 shallots
- 1 clove garlic
- Salt and pepper
- 1/2 cup (118 ml) dry sherry
- 3/4 cup (177 ml) dry white wine
- 1 bay leaf
- 2 sprigs thyme
- 4 1/2 cups (1069 ml) chicken stock
- 4-6 slices baguette
- 1 lbs (454 g) Gruyere cheese
- Thyme leaves
Instructions
- In a large pot over medium-high heat (approximately 375-400°F (190-204°C)), melt the butter.
- Add all of the onions and garlic. Stir to coat them in the butter and cook until softened, about 10 minutes.
- Once the onions start to break down, lower the heat to medium-low and cook, stirring frequently and scraping up any brown bits on the bottom, until the onions are golden brown, 45-60 minutes.
- Season liberally with salt and pepper.
- Deglaze the pan with the sherry and bring to a simmer; cook for 2-3 minutes.
- Add the wine and cook for another 2-3 minutes until the alcohol has cooked off.
- Add the bay leaf and sprigs of thyme, followed by the stock. Raise the heat and bring the soup to a simmer.
- Lower the heat and cook for 15 minutes, uncovered.
- Preheat the broiler to high (approximately 500-550°F (260-288°C)).
- Discard the bay leaf and thyme sprig, and ladle the soup into 4 oven-proof crocks.
- Top with toasts (1-2 slices per crock, do not overlap) and sprinkle with cheese.
- Broil until the cheese is melted and starting to turn golden brown.
- Remove from the oven and garnish with thyme.
- Serve immediately.
Notes
- For deeper caramelization, use a heavy-bottomed pot to ensure even heat distribution.
- Substitute dry vermouth for the sherry if needed, or omit for a drier soup.
- To make ahead, prepare the soup base up to 2 days in advance; reheat and finish with the bread and cheese just before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
How do I properly caramelize the onions for this soup?
You should cook the onions low and slow to develop their flavors, stirring occasionally until they are deeply golden brown.
Can I substitute the sherry and white wine with something else?
While sherry and white wine add unique flavors, you can use a splash of apple cider vinegar and water as a substitute if needed.
What type of broth works best for this triple onion soup?
Chicken broth is recommended for this recipe, but if you have homemade beef broth, feel free to use that instead.
To die for. The cheese looks so good
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