A Soup of Many Onions
SERVES 6

4 small red new potatoes, scrubbed and quartered
6 cups water or chicken stock
4 tbsp. butter
2 medium yellow onions, peeled and sliced
1 bunch scallions, trimmed and sliced
3 small tender leeks, trimmed and sliced
4 spring onions, peeled and sliced
3 cloves spring garlic, peeled and sliced
2 cups half-and-half
Salt and freshly ground black pepper
Finely chopped chives

Put potatoes and water or stock in a large pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Meanwhile, melt butter in a large skillet over medium heat. Add yellow onions, scallions, leeks, spring onions, and garlic and cook, stirring often, until onions are soft, about 15 minutes. Transfer onions to pot when potatoes are tender, cook for a few minutes, then remove from heat. Purée soup in a blender, then return to pot and thin with half-and-half. Season to taste with salt and pepper and garnish with chives.