Cream of Six Onion Soup

Step 1

Melt the butter in a large heavy-bottomed saucepan. Add the shallots, leek, and all of the onions. Cook over medium heat for about 10–12 minutes, stirring occasionally until onions are soft.

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Step 2

Deglaze the pan with the white wine and cook until the wine has evaporated.

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Step 3

Stir onions from time to time, scraping the bottom of the pan to ensure they are not sticking or burning. Cook until onions are meltingly soft and a deep golden brown.

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Step 4

Add the chicken stock and the bouquet garnish and simmer uncovered for 20 minutes.

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Step 5

Remove from heat. Discard the bouquet garnish and purée the soup in batches in a blender.

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Step 6

Place the purée in a clean pot, add cream, and bring it to a simmer. Simmer for a few minutes to reduce slightly if needed. Season to taste with salt and pepper.

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Step 7

Ladle into warmed bowls and sprinkle with crispy fried shallots and chopped chives.

Step 1

Heat oil in a small, heavy-bottomed pan (approximately 2 inches deep) over medium-high heat.

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Step 2

Toss the shallots in the flour to coat. Shake the shallots in a strainer to remove excess flour.

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Step 3

Drop the shallots a few at a time into the hot oil and stir to keep them from sticking together. Cook shallots slowly to a deep golden brown.

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Step 4

Remove with a slotted spoon and drain them on top of paper towels in a single layer.

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Step 5

Repeat with remaining shallots.

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Step 6

Shallots may be fried up to 8 hours in advance and stored in an airtight container.