Triple Onion Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole Medium Red Onion
• 2 whole Medium Sweet Onion
• 2 whole Large Shallots
• 1 whole Large Leek (double This Amount If Small), The White & Light Green, Discard The Rest
• 2 Tablespoons Salted Butter (use Unsalted If You Prefer)
• 1 Tablespoon Extra Virgin Olive Oil
• ¾ cups Dry Sherry
• 2 leaves Bay Leaves
• 1 teaspoon Fresh Thyme Leaves, Chopped
• 5 cups Low Sodium Beef Broth/Stock
• 5 cups Vegetable Broth/stock
• 10 slices Thickly Sliced Sourdough Bread, Toasted To Crisp
• 30 slices Provolone Cheese (you May Need To Use Less Or More Depending On The Size Of Your Serving Dishes, I Used 3 Per Crock)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel and thinly slice the red onions, sweet onions and shallots. Halve the leek lengthwise, rinse well to remove grit, and thinly slice only the white and light green parts. Discard the dark green top.

2. Toast the sourdough slices in a 400°F (204°C) oven for 5 to 7 minutes until crisp, then set aside. Keep the oven on.

3. Melt the butter with the olive oil in a large heavy pot over medium-low heat. Add all the onions, shallots and leek and cook, stirring occasionally, for 25 minutes until soft and deep golden.

4. Pour in the dry sherry, raise the heat to medium and simmer for 3 minutes, scraping up the browned bits from the bottom of the pot.

5. Add the low sodium beef broth, vegetable broth, bay leaves and chopped thyme. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20 minutes. Remove and discard the bay leaves.

6. Ladle the hot soup into 10 oven-safe crocks or bowls. Float a slice of toasted sourdough on each serving.

7. Divide the provolone slices evenly over the bread so each crock is covered.

8. Bake at 400°F (204°C) for 10 minutes, or until the cheese is melted and bubbling. Let rest 5 minutes before serving.