This is not French Onion Soup. I originally was walking along the vegetable aisle at the grocers and wondered if there were any recipes for a soup that had all onions in it because ONIONS. I wanted to stay clear of French onion soup because pshh...boring. One onion? I want ALL onions. Don't make me make a decision, I choose everything.

This should be called the 4 Cousin Soup because it features leeks, onions, green onions, and garlic- all of which are part of the allium family. Recently I've come across an article touting the health benefits of these vegetables. According to Pub Med" these, "have been shown to have applications as antimicrobial, antithrombotic, antitumor, hypolipidaemic, antiarthritic and hypoglycemic agents." And that's only the beginning, it's also shown to be a cancer preventative. I don't know about you but with cancer rates on the rise I could use a little extra protection. 

Not French Onion Soup 
  • 3 onions, sliced
  • 3 green onions, chopped
  • 2 leeks, sliced
  • 2 lbs beef soup bone
  • 2 carrots, peeled and chunked 
  • 2 celery stalks, sliced 
  • Big handful of radishes, cubed
  • 2 tbs butter
  • 1 box chicken stock
  • 1 tbs dried oregano
  • 1 tsp minced garlic
  • Grated cheddar and jack cheese to garnish
  • Salt and pepper to taste
  1. Heat your pot over high heat, salt snd pepper the meat on both sides. Brown the meat on both sides and remove to a plate
  2. Deglaze the pot with the butter and add the onions, leeks, and green onions. Cook till soft then stir in the carrots and celery. Mix in oregano and garlic
  3. Nest the meat back in the pot and pour in half the chicken stock, it should barley cover the meat. Set the stock aside and add as needed
  4. Bring soup to a boil, lower to a simmer and cover with a lid
  5. Uncover after a half an hour and flip the meat
  6. Add radishes in the last 15 minutes
  7. Soup is ready when the meat separates from the bone and is fork tender. Turn off the heat and remove soup bones and meat to a cutting board. Separate meat from fat and cartilage, shred and return to pot. Discard fat, cartilage and bones
  8. Salt and pepper soup to taste

Potato Croutes 
  • 2 potatoes, sliced thinly lengthwise 
  • Oil
  • Salt and paprika
  1. Heat oven to 400F
  2. Grease pan. Lightly coat potato slices with oil, sprinkle salt and paprika on both sides. Spread slices evenly on pan
  3. Bake in the oven for 15 minutes, flip and bake another 10 or until both sides are golden brown
  4. Let cool on tray
To plate ladle soup into oven safe bowl. Float a potato croute over the top and put a pinch of cheese over the top. Place bowl in the broiler set on high till cheese is melted. Serve hot and enjoy.


  1. This is just what I need on these cold nights! Looks delicious and the recipe sound perfect!

    1. Thanks, Christina! Have a beautiful winter!