Five-Onion Soup

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Serve this soup with crusty bread and a full-bodied, fruity red wine like Zinfandel.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup


2 Tbsp. olive oil

2 large leeks, trimmed, split lengthwise, washed and thinly sliced crosswise

3 shallots, finely minced

1/2 c. red onion, finely chopped

1 c. Spanish onion, finely diced

2 cloves fresh garlic, finely minced

2 c. chicken broth

2/3 c. dry white wine

1 bay leaf

1/4 tsp. dried thyme

1 12-oz. can evaporated skim milk

4 scallions, thinly sliced


Preheat a 3-qt. chef's pan over medium heat until the rim of the pan is hot to the touch.  Add the oil and allow to heat for a minute. 

Add leeks, shallots, red and Spanish onions and garlic.  Reduce heat to medium-low and cook until the onions are very soft, about 15 - 20 minutes. 

Stir in broth, wine and herbs.  Bring to a boil and cook stirring occasionally until the liquid is reduce by about one third (about 10 minutes).

Reduce heat to low and add the milk.  Continue to cook until soup is completely heated through. 

Garnish with scallions; serve immediately.