Farmer’s Five Onion Soup Recipe

Caramelize Onions

In a large heavy-bottomed pot (4–5 quart), heat butter and olive oil over medium heat until butter melts. Add all five kinds of onions and shallots with a pinch of salt. Cook, stirring every 3–4 minutes, until the onions soften and begin to turn golden, about 20 minutes. Reduce heat to medium-low and continue to cook, stirring frequently, until onions are deeply golden brown and caramelized, 30–40 more minutes. Adjust heat as needed to prevent burning; scrape browned bits from the bottom periodically.

Once onions are deeply caramelized, add the minced garlic and cook 1 minute until fragrant. Sprinkle the flour over the onions and stir for 2 minutes to cook the raw flavor out and form a roux that will slightly thicken the soup.

Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer until the wine is mostly reduced, about 2–3 minutes.

Add the beef broth, thyme sprigs, bay leaves, and sherry or Madeira if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20 minutes to meld flavors. Taste and season with salt and freshly ground black pepper. Remove thyme sprigs and bay leaves before serving.

Preheat the oven to 375°F (190°C) with oven rack in the middle. Line a baking sheet with parchment paper or foil.

In a small bowl, mix the softened butter, minced garlic, chopped parsley, and a pinch of salt until blended. Brush one side of each bread slice lightly with olive oil, then spread the garlic butter evenly on the other (top) side.

Place bread slices garlic-buttered side up on the prepared baking sheet. Bake for 8–10 minutes until edges are crisp and the garlic butter has melted into the bread but before browning too much.

Remove tray from oven. Evenly distribute Swiss and provolone over each slice, then sprinkle grated Parmesan on top. Return the tray to the oven and broil on high (or set oven to broil) for 1–3 minutes, watching closely, until cheese is bubbling and lightly golden. Remove from oven and let rest 1 minute.

If serving restaurant-style in oven-safe bowls: ladle hot soup into ovenproof bowls, place one or two garlic toasts on top of each bowl, sprinkle a little extra Parmesan over the combined surface, and place bowls under a hot broiler for 1–2 minutes until the cheese melts and gratin is golden. Use caution removing bowls — they will be hot.