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From Halyna - NY, 11-21-2006
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Msg ID 1425135
This is not the same recipe but it has had good reviews.

FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS
Source: The Panera Bread Cookbook by the Panera Bread Team
Servings: 6-8

3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil, divided use
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4-inch lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize.

Deglaze the pan with red wine.

Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil.

Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan.

Toss the scallion greens with the Gruyere, and top each coin with the mixture.

Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly.

Ladle the soup into bowls and top with croutons.

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