Cream of Six-Onion Soup

I love to feature wild onions as one of onions in the springtime to make this soup, but you can use any combination you like!
Serves 4
Course Starter
Skill Intermediate
Cream of Six-Onion Soup

Soup Method:

Step 1
Melt the butter in a large heavy-bottomed saucepan. Add the shallots, leek, and all the onions. Cook over medium heat stirring occasionally until onions are soft, 10-12 minutes.
Step 2
Deglaze the pan with the white wine and cook until the wine has evaporated.
Step 3
Stir onions from time to time, scraping the bottom of the pot to ensure they are not sticking or burning. Cook until onions are meltingly soft and are a deep golden brown.
Step 4
Add stock and bouquet garni and simmer uncovered for 20 minutes.
Step 5
Remove from heat. Discard bouquet garni. Puree the soup in batches in a blender.
Step 6
Put puree in a clean pot, add cream and bring to a simmer. Simmer for a few minutes to reduce slightly if needed. Season to taste with salt and pepper.
Step 7
Ladle into warmed bowls and sprinkle with crispy fried shallots and chopped chives.

Crispy Fried Shallots Method:

Step 1
Place oil in a small heavy-bottomed pan to a depth of approximately 2”. Heat oil over medium high heat.
Step 2
Toss the shallots in the flour to coat. Shake shallots in a strainer to remove excess flour.
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.
Step 4
Remove with a slotted spoon and drain in a single layer on paper towels.
Step 5
Repeat with remaining shallots.
Step 6
Shallots may be fried up to 8 hours in advance and stored in an airtight container.