Five Onion Soup

Prep Time: 20 mins | Cook Time: 35 mins | Course: Dinner | Servings: 4

Delectable onion soup has 5 different onions pureed in it. Wonderful with a crouton smothered in melty gruyere cheese. Veggies can be rough chopped since the soup will be pureed. Inspired by epicurious https://www.epicurious.com/recipes/member/views/five-onion-soup-1225434 

¼ cup butter

3 leeks, chopped (white and pale green parts only)

1 onion, chopped

1 red onion, chopped

2 shallots, chopped

2 celery stalks, chopped

3 cloves garlic, chopped

½ cup dry sherry

1 qt chicken stock

1 12-oz russet potato, peeled and chopped

Salt and pepper, to taste

Sourdough bread, sliced

½ cup gruyere cheese, shredded

4 slices raclette cheese

¼ cup grated raw onion

2 Tbsp chives, sliced fine

In a dutch oven, melt butter with the leeks, onion, red onion, shallots, celery and garlic. Stir over medium-low heat until onions are translucent, about 7 minutes. Add in the sherry and stir until absorbed, about 3 minutes more. Stir in the stock and potatoes simmering for about 20 minutes or until potatoes are tender. Puree soup with an immersion blender (or in a blender in batches). Stir in salt and pepper to your taste.

Preheat the oven to 400*. Cut 4 slices from a sourdough batard, laying them on a baking sheet. Top each slice of bread with gruyere cheese, a bit of raw onion and a slice of raclette cheese. Bake until golden and melty. Top bowls of soup with a crouton and chives.