Recipe: Martha's Seven Onion Soup

Mrs. Food/and Carol /Etiwanda... that Onion Soup Recipe looks even better than the one I prepare; will have to try it! I have her magazine, Martha Stewart LIVING and this recipe was in the magazine, same time frame Dec/Jan, not exactly the one she needed, as you submitted, but looks good too; so, just for fun, I am submitting:

Seven Onion Soup
Source: Martha Stewart Living Magazine
Serves 4

2 tablespoon extra-virgin olive oil
2 red onions, coarsely chopped
2 white onions, coarsely chopped
2 yellow onions, coarsely chopped
12 fresh pearl onions, or 10 oz. frozen
3 shallots, coarsely chopped
2 leeks, washed and cut into 1/4" rounds
4 med. bunches chives, coarsely chopped
1/4 cup Marsala wine
6 cups homemade or low-sodium canned beef stock, skimmed of fat
2 tablespoons coarsely chopped dried porcini mushrooms
1 tablespoon fresh thyme leaves, plus 4 sprigs of thyme

1. In a large stockpot, over med. Heat, combine the olive oil, red, white, yellow and pearl onions, and shallots; saute until golden brown and soft, 15 to 20 minutes. Add the leeks and chives; cook until onions turn deep golden brown, about 5 minutes. Add the wine and cook two minutes more, stirring, or until the mixture begins to bubble.

2. Add 2 cups of beef stock, and allow the liquid to reduce by one-fourth, about 15 minutes. Add 2 more cups beef stock, and let reduce again, by one-fourth, about 15 minutes. Add the remaining 2 cups stock, mushrooms, and thyme leaves; reduce by one-fourth. The soup will be mahogany brown color. To serve ladle into deep soup bowls.