Five Onion Soup



Serving size

about 2 cups
120 minutes

This recipe can easily be multiplied and will keep well for about 24 to 48 hours in the refrigerator. Reheat gently to avoid curdling the milk.

Five Onion Soup


2 large White onions (white onions)
5 Large Shallots, raw
4 cups No salt added vegetable stock
1 Tbsp. Olive oil
1 large White onions (red onion)
1 medium (about l2 ounces) Leeks (sliced thinly; green and white parts kept separate)
4 ounce Semisoft goat cheese
1 cup 2% milk
3/8 tsp. Salt
2 large Green onions (thinly sliced crosswise)


Preheat the oven to 350°F.

Peel and destem the shallots and place them in a heavy saucepan fitted with a lid. Cover and place the pan in the oven and roast for about 25 minutes, turning the shallots over once.

Remove the shallots to a bowl and set aside.

Slice the white onions in half, remove the stem, and peel. Place the onions, cut side down, in the saucepan, place the pan in the oven, and roast, covered, for about 1 hour, turning the onions over every 15 minutes.

While the onions are cooking, place a large skillet over medium-high heat. Add 1 teaspoon of olive oil and the white part of the leeks. Saute for about 7 minutes, stirring frequently, or until limp.

Place the cooked leeks in the bowl with the shallots and set aside.

Add 1 teaspoon olive oil to the pan and add the red onion. Cook, stirring frequently, for about 10 minutes or until they are lightly softened and caramelized.

Place the cooked red onions in the bowl with the leeks and shallots and set aside.

Place 1 teaspoon olive oil in the skillet and add the green part of the leeks. Cook, stirring frequently, for 5 minutes.

Place the cooked green part of the leeks in the bowl with the white part of the leeks, red onion, and shallots.

Deglaze the pan used to cook the shallots, leeks, and red onion with 1 cup of vegetable stock, then add that liquid to the bowl with the leeks, shallots, and red onion. Set aside.

When the white onions are roasted, add 3 cups of vegetable stock to the roasting pan, and using a stick blender or blender, puree the white onions and stock together until smooth.

Add the cooked shallots, leeks, red onions, and the liquid to the saucepan with the pureed onion mixture.

Place the mixture on the stove over low heat and add the goat cheese and milk. Cook, stirring very gently, until the goat cheese melts.

Serve topped with the green onions and with a whole wheat or gluten-free dinner roll.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD / Acid Reflux should avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The great thing about onions is that they can have so many different flavors depending on how you cook them. Slow cooking without browning and they are sweet, roasting or browning in a skillet and they take on a rich umami flavor. Raw onions have a bitter and sharp flavor that varies depending on the onion you select. Even they way you cut your onions has an impact.

This Five Onion Soup is a great example of using all those flavors and textures. Roasting the onions slowly makes them sweet, and when they are pureed the texture is the perfect base for a soup.

The super rich, caramelized, roasted shallots, the lightly sautéed and thinly sliced leeks, the chunks of red onion for texture, and the raw green onions come together to create a perfectly balanced soup, all from members of the onion family.

"Happy is said to be the family which can eat onions together. They are, for the time being, separate from the world, and have a harmony of aspiration."

Charles Dudley Warner