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!
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.
Deglaze the pan with the white wine and cook until the wine has evaporated.
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.
Add stock and bouquet garni and simmer uncovered for 20 minutes.
Remove from heat. Discard bouquet garni. Puree the soup in batches in a blender.
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.
Ladle into warmed bowls and sprinkle with crispy fried shallots and chopped chives.
Crispy Fried Shallots Method:
Place oil in a small heavy-bottomed pan to a depth of approximately 2”. Heat oil over medium high heat.
Toss the shallots in the flour to coat. Shake shallots in a strainer to remove excess flour.
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.
Remove with a slotted spoon and drain in a single layer on paper towels.
Repeat with remaining shallots.
Shallots may be fried up to 8 hours in advance and stored in an airtight container.