Six Onion Soup
4 Tbsp. sweet butter 2 cup chopped yellow onion 4 lg. leeks,
white parts only, well cleaned and thinly sliced
1/2 cup chopped shallots 4-6 garlic cloves, minced 4 cup
chicken stock 1 tsp. dried thyme 1 bay leaf Salt and
freshly ground pepper 1 cup heavy cream 3 scallions, cut
diagonally 1/2 inch pieces
Melt butter. Add onions, leeks, shallots, and garlic. Cook,
covered, over low heat until vegetables are under and
lightly colored, about 25 minutes. Add stock, thyme and bay
leaf, salt and pepper. Bring to boil, reduce heat, and cook,
partially covered, for 20 minutes. Pour soup through a
strainer set over a bowl, transfer solids and 1 cup liquid
to the bowl of food processor fitted with a steel blade and
puree. Return the puree and remaining 3 cups of liquid to
pot and set over medium heat. Whisk in heavy cream and bring
to a simmer. Add the scallions and simmer for 5 minutes.
Ladle into heated bowls and garnish with croutons of toasted
French bread and snipped fresh chives. 4-6 portions.
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