Cream of Six Onion Soup

Melt the butter in a large heavy-bottomed saucepan. Add the shallots, leek, and all of the onions. Cook over medium heat for about 10–12 minutes, stirring occasionally until onions are soft.

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 pan to ensure they are not sticking or burning. Cook until onions are meltingly soft and a deep golden brown.

Add the chicken stock and the bouquet garni and simmer uncovered for 20 minutes.

Remove from heat. Discard the bouquet garni and purée the soup in batches in a blender.

Place the purée in a clean pot, add cream, and bring it 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.

Heat oil in a small, heavy-bottomed pan (approximately 2 inches deep) over medium-high heat.

Toss the shallots in the flour to coat. Shake the 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 them on top of paper towels in a single layer.

Repeat with remaining shallots.

Shallots may be fried up to 8 hours in advance and stored in an airtight container.