Five-onion Soup

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 3 shallots, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 small red onion, thinly sliced
• 2 green onions, chopped
• 1 leek, and pale green parts chopped
• 1 tablespoon garlic, minced
• 1/8 teaspoon ground cloves
• 4 cups beef broth
• 2/3 cup dry sherry
• 2 tablespoons butter, melted for topping
• 1 teaspoon garlic, minced for topping
• 4 slices french bread, for topping
• 1/2 cup parmesan cheese, grated for topping
• 4 slices swiss cheese, for topping
• 4 slices mozzarella cheese, for topping

Recipe

• 1 melt 1/4 cup butter in heavy large dutch oven over medium-high heat.
• 2 add shallots, all onions and leek; saute until golden, about 15 minutes.
• 3 add 1 t. garlic and cloves; saute 1 minute.
• 4 stir in broth and sherry, bring to boil.
• 5 reduce heat to medium-low, cover and simmer 30 minutes.
• 6 preheat broiler.
• 7 combine 2 t. melted butter and 1 t. garlic in a small bowl.
• 8 place bread on baking sheet and brush with half of garlic butter.
• 9 broil bread until lightly toasted; about 2 minutes. turn over and repeat this step.
• 10 sprinkle bread with parmesan cheese.
• 11 preheat oven to 500 degrees.
• 12 ladle soup into oven safe bowls.
• 13 top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
• 14 bake until soup is hot and cheese melts; about 10 minutes.