← Back to Search Results
Three-Onion Soup Recipe-2583

Photo by: Joseph De Leo
Comments: 0


Frank had to do some research to prove to Jerome that what Americans call French onion soup really is from France. Jerome never saw it when he was growing up. He and the soup apparently come from different regions. We caramelize three types of onions—yellow onions, red onions, and leeks—to make this sweet, hearty soup. At the store, we don’t do the whole melted-cheese top thing that characterizes French onion soup, so we didn’t think it deserved that name. Three-onion soup is even better the next day. Serve it with French bread, of course.

Yield: 6 servings


  • 2 big yellow onions, quartered and thinly sliced
  • 2 red onions, quartered and thinly sliced
  • 4 leeks root end and dark-green tops removed, sliced ¼ inch thin, and washed
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons unbleached allpurpose flour
  • 8 cups vegetable or chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup grated Parmesan cheese


1. Sauté the yellow and red onions and the leeks in the butter and olive oil in a large soup pot over high heat for 5–10 minutes, stirring occasionally to keep the onions from sticking to the bottom of the pot and burning.

2. When the onions have begun to soften slightly and reduce in volume, 5–10 minutes, lower the heat to medium and continue to sauté them for about an hour, until they are caramel in color and almost melted. You don’t want the onions to burn, so, if it looks like they’re heading in that direction, lower the flame even more, or splash a little bit of water over them—this buys you some cooking time.

3. Sprinkle the onions with the flour, stirring all the while so the flour doesn’t clump. Sauté for another 5 minutes to cook off the floury taste.

4. Pour the stock over the onions and bring it to a boil over high heat. Reduce the heat and simmer for 30 minutes. Stir in the Worcestershire sauce, salt, and pepper.

5. Just before you’re ready to serve the soup, whisk in the cheese. It’s important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn. Serve warm.

© 2003 Frank Mentesana and Jerome Audureau

Note from Cookstr's Editors

Nutritional information does not include vegetable or chicken stock. For nutritional information on vegetable or chicken stock, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

155kcal (8%)
152mg (15%)
14mg (23%)
85mcg RAE (3%)
12mg (4%)
558mg (23%)
3g (15%)
7g (11%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?