Recipe: Five Onion Soup with Scallion and Gruyere Croutons (Panera Bread Cookbook)

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.