(La Soupe à Cinq Oignon de Taylor)

While eating lunch with friends in Australia, we were served some fabulous onion soup made with several different types of onions. Here’s my version. The basic recipe is very versatile, as well.


  • 4 cups water
  • 2 large golden potatoes
  • 1 large or 2 medium white onions
  • 1 large or 2 medium red onions
  • 1 large or 2 medium sweet onions
  • 2 bunches green onions with ¾ of the green tops
  • 2 stalks of leeks, including the inner green leaves (cut off thick outer green leaves)
  • 3 Tbsp chicken-style seasoning
  • 1 tsp Himalayan salt
  • 1 tsp curry
  • ½ tsp pepper
  • 3 cups unsweetened coconut milk (or almond milk, if preferred)


Peel onions and scrub or peel potatoes. Cut into about 1-inch chunks.

Place in a large saucepan with all seasonings. Bring to a boil and then cook slowly until soft.

When all ingredients are soft, place 2-3 cups at a time in a blender and blend until very smooth. Pour into another saucepan.

Add coconut milk and mix well. Heat to desired temperature. Avoid boiling.


Ladle into soup bowls.

Options for Variety

If you want onion-mushroom soup, wash and slice or chop 16 ounces of mushrooms. Spray frying pan with coconut oil and stir-fry mushrooms until dry. Set aside and add after soup is pureed and is being reheated.