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Seven-Onion Soup

Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.

  • yield: Serves 4




  • 2 tablespoons extra-virgin olive oil
  • 2 red onions coarsely chopped
  • 2 white onions coarsely chopped
  • 2 yellow onions coarsely chopped
  • 12 fresh pearl onions or 10 ounces frozen
  • 3 shallots coarsely chopped
  • 2 leeks washed and cut into 1/4-inch rings
  • 4 medium bunches of chives coarsely chopped
  • 1/4 cup Marsala wine
  • 6 cups Beef Stock, or low-sodium canned
  • 2 tablespoons coarsely chopped dried porcini
  • 1 tablespoon fresh thyme leaves plus 4 sprigs of thyme


  1. Step 1

    In a 4-quart soup pot over medium heat, combine the olive oil, red, white, yellow, and pearl onions, and the shallots and saute until golden brown and soft.

  2. Step 2

    Add the leeks and chives and cook until the onions turn a deep golden brown, about 5 minutes. Add the wine and cook, stirring, 2 minutes more, or until the mixture begins to bubble.

  3. Step 3

    Add 2 cups of stock every 15 minutes for the next 45 minutes, allowing the liquid to reduce by one-fourth after each addition.

  4. Step 4

    Add the mushrooms and thyme leaves with the last 2 cups of stock. The soup will be a very deep brown. Ladle into deep soup bowls and garnish with thyme sprigs.



Reviews (1)

  • 11 Jan, 2011

    Wish Whole Living would post the nutrition information.