Creamy Five Onion Soup

1/2 pound butter
1 large Spanish style yellow or white onion, julienne
1 medium red onion, julienne
1 small leek, cut cross wise
4 shallots, finely diced, divided
1/2 cup scallions, chopped
1 tablespoon sweet basil, dried
1/2 teaspoon black pepper
1 cup all-purpose flour
8 cups beef consommé
2 cups heavy cream
1 cup burgundy red wine
8 Croutons, 2-inch round
8 slices Swiss cheese
8 slices Gruyere cheese
8 jumbo onions with centers hollowed out or crocks

Preheat oven to 450 degrees Fahrenheit. In a medium-large stockpot, melt butter and saute all the onions (except 1/4 cup of the scallions), basil and black pepper. When onions are tender, add the flour and stir until smooth. Cook for 1 minute; add consomme, cream and wine. Bring to a boil and then turn down to a simmer; stir for 10 minutes to prevent the bottom from burning. Ladle the soup into the hollowed out onions or into crocks. Top each bowl with a crouton and 1 slice of Swiss and 1 slice of Gruyere. Place bowls in the oven until the cheese is melted and golden brown.
Remove from the oven and garnish with the remaining 1/4 cup scallions.

Recipe provided by the National Onion Association
Courtesy of Chef Jeffrey Galick; Harraha's Steak House, Reno, Nevada 2010

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