Five Onion Soup with Scallion and Gruyere Croutons

Ingredients

• 3 large yellow onions, halved and sliced (pole to pole)
• 3 red onions, halved and sliced
• 6 shallots, halved and sliced
• 3 leeks (white parts only), halved lengthwise and sliced crosswise
• 3 cups scallions (greens reserved for croutons), sliced
• 1 large garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 (750ml) bottle red wine
• 1 small bunch thyme (12 sprigs), cut into 4” lengths
• 6 quarts beef stock, homemade or low-sodium canned
• 1 baguette, sliced into 1/2-inch coins
• 1 cup Gruyere cheese, grated

Directions

1. In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic, and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize.
2. Deglaze with the red wine. Add the thyme and stock to the pot.
3. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
4. While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan.
5. Toss the scallion greens with the Gruyere, and top each coin with the mixture.
6. Bake on a rack in the middle of the oven for 3 minutes, then transfer to the broiler to lightly brown the tops. The cheese should be bubbly.
7. Ladle the soup into bowls and top with the croutons.