Sweet onions, shallots and leeks come together in this nuanced take on classic French onion soup. Serve it as a warming first course at a wintertime dinner.

Yield: Serves 4.



  • 1/4 cup salted butter
  • 4 large sweet onions, sliced (about 12 cups)
  • 2 cups sliced leeks (white and tender light green portions only)
  • 2 cups sliced shallots
  • 1 tsp caraway seed
  • 1/4 cup dry sherry
  • 1/4 cup dry white wine
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups no-salt-added beef broth
  • 12 toasted baguette slices, 1/2 inch thick
  • 2/3 cup shredded Gruyère cheese
  • Salt and freshly ground pepper*


  1. Melt butter in a Dutch oven over medium-low heat. Add onions, leeks, shallots and caraway seed; cook, stirring occasionally, until onion mixture is golden brown and reduced, about 45 - 50 minutes.
  2. Increase heat to medium-high. Add sherry, wine, thyme and bay leaf; cook, stirring, until liquid is reduced by half. Add broth and stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 20 - 30 minutes.
  4. Meanwhile, to prepare cheese toasts, preheat oven to 375°F.
  5. Place baguette slices on a parchment paper-lined rimmed baking sheet. Sprinkle cheese over baguette slices.
  6. Bake just until cheese is melted.
  7. Remove soup from heat. Remove and discard thyme and bay leaf. Season to taste with salt and pepper. Serve topped with cheese toasts.
Nutritional analysis per serving:

311 calories, 12.1 g fat, 11.9 g protein, 38.3 g carbohydrate, 4.6 g fibre, 348 mg sodium

*Ingredient not included in nutritional analysis.