• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Four Onion Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 1/4 c Butter or margarine
  • 3 c Thinly sliced leeks (white
  • -part only)
  • 6 md Onions; halved and thinly
  • -sliced, (4 1/2 cups)
  • 2 tb Minced garlic (12 cloves)
  • 1 tb Sugar
  • 6 c Chicken broth
  • 1 ts Dried thyme; crushed
  • 1/4 ts Pepper
  • 2 tb All purpose flour
  • 2 Slightly beaten egg yolks
  • 1/4 c Marsala wine or sweet
  • -sherry, optional
  • 1 c Half and half or light cream
  • Baguette style french bread
  • -slices, toasted
  • Fresh chives; optional
  • Fresh thyme; optional


In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook,
covered, over medium low heat about 10 mins or til tender, stirring
occasionally. Remove 3/4 cup onion mixture; set aside. Add 5 1/2 cups of
the chicken broth, thyme and pepper to remaining mixture in pot. Bring to
boiling; reduce heat. Simmer, covered, over low heat for
20 mins. Remove from heat; cool slightly. Transfer 1/3 of the
mixture to a blender container or food processor bowl. Cover and blend or
process mixture til smooth. Repeat with remaining mixture. Return all to
pot. In a small bowl stir together the remaining 1/2 cup chicken broth and
flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to
egg mixture; stir mixture into remaining soup. Cook and stir over medium
high heat til thickened and bubbly. Add Marsala or sherry, if desired, and
reserved onion-leek mixture. Cook and stir for 1 min more, reduce heat.
Stir in half and half or cream*. cook and stir til heated thru; do not
boil. To serve, ladle into a large soup tureen or individual bowls. Top
each with a toasted baguette slice. Sprinkle with chives and thyme, if
desired. Make 10 cups.

*Make Ahead Directions: Cover and refrigerate soup at this point for up to
24 hours. At serving time, heat thru, do not boil.

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