Four Onion Soup

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Ingredients

2 pounds red onions
1 pound sweet onions - like Vidalia or Maui
1 pound leeks
8 ounces shallots, sliced thinly
3 tablespoons butter
1 1/2 quarts beef broth
1 1/2 cups dry red wine
2 teaspoons chopped fresh thyme leaves
3/4 cup shredded Swiss cheese
3/4 cup shredded dry jack or parmesan cheese
Salt and pepper, to taste
6 slices crusty French bread, sliced in 1 inch rounds, toasted and buttered


Directions

Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise. Trim ends and green tops from leeks and discard. Slice whites in half and clean under water, then slice to make thin half-moons. In a 4-to 6-quart pan over medium-low heat, melt butter. Add red and sweet onions, leeks, and shallots. Sprinkle with 1 teaspoon salt. Cook, stirring occasionally and adjusting heat as necessary to prevent scorching. Cook onions until they are very soft and a deep golden brown color, about 1 hour.
Stir in broth, wine, and thyme; add pepper and more salt, to taste. Bring to a simmer and cook, stirring occasionally to blend flavors, about 10 minutes. In a small bowl, mix Swiss and dry jack cheeses. Set aside.
Set ovenproof soup bowls or ramekins on a baking sheet. Ladle hot soup into bowls. Float a slice of bread on each bowl of soup, then sprinkle each with 1/4 cup shredded cheese. Broil about 8 inches from heat until cheese is bubbly and starts to brown, about 2 to 3 minutes. Serve imnmediately with a fresh, green salad. Serves 6 to 8.

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