Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

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


"For someone grieving, cook with chives, ginger, coriander, and rosemary. Theirs is the pungent flavor, which draws grief up and out of the body and releases it into the air." -Nicole Mones, The Last Chinese Chef

The refrigerator light goes on...

Onion soups are great because they offer tons of flavor, but you don't just have to limit yourself to white onions. Use shallots, leeks or green onions, and don't forget their kissing cousin – garlic.

This soup is delicious as a main course. There is tons of great onion (and garlic) flavor with the lovely, flowery flavor of tarragon (although you could use any herb for this recipe). Two cups are really filling and have 11 grams of fiber. Serve it with a side salad and you are good to go.

Better yet, serve a cup of this soup with a grilled cheese sandwich for a great, healthy dinner.


Six Onion Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied and makes great leftovers.

Six Onion Soup


Preheat the oven to 325°F.

Place two teaspoons oil in a medium sauce pan.

Cut the stem end off of the garlic and place the bulb in the pan with the oil cut side down.

Add the shallots, cover the pan and place in the oven.

Roast for 40 minutes.

Remove and let cool.

While the shallots and garlic are roasting place a large sauce pan over medium high heat.

Add the remaining teaspoon olive oil in the pan and when hot add the onions.

Cook for about 5 minutes. Stir frequently.

Add the leeks and cook for another 5 minutes. Stir frequently.

Add the water, tarragon, salt and pepper.

Cover and simmer for 15 minutes.

While the soup is simmering, place the beans, milk, and salt in a blender and puree until smooth.

Set aside.

Add the green onions to the pan with the soup and simmer for 3 minutes. Stir occasionally.

Add the bean and milk mixture to the soup with the roasted garlic and shallots.

Stir and reheat gently.

Serve topped with chopped chives.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 344 Calories from Fat 36
% Daily Value
Total Fat 4g 6%
    Saturated Fat 1g 5%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 376mg 16%
Total Carbohydrates 63g 23%
    Dietary Fiber 11g 37%
    Sugars 16g
Protein 14g
Vitamin A 3% Vitamin C 13%
Calcium 4% Iron 3%
Vitamin K 198mcg Potassium 194mg
Magnesium 15mg