- 2 pounds red onions
- 1 pound sweet onions - like Vidalia or Maui
- 1 pound leeks
- 8 ounces shallots, sliced thinly
- 3 tablespoons butter
- 1 1/2 quarts beef broth
- 1 1/2 cups dry red wine
- 2 teaspoons chopped fresh thyme leaves
- 3/4 cup shredded Swiss cheese
- 3/4 cup shredded dry jack or Parmesan cheese
- Salt and pepper, to taste
- 6 slices crusty French bread, sliced in 1 inch rounds, toasted and buttered
Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise.
Trim ends and green tops from leeks and discard.
Slice whites in half and clean under water, then slice to make thin half-moons.
In a 4-to 6-quart pan over medium-low heat, melt butter.
Add red and sweet onions, leeks, and shallots. Sprinkle with 1 teaspoon salt.
Cook, stirring occasionally and adjusting heat as necessary to prevent scorching. Cook onions until they are very soft and a deep golden brown color, about 1 hour.
Stir in broth, wine, and thyme; add pepper and more salt, to taste.
Bring to a simmer and cook, stirring occasionally to blend flavors, about 10 minutes.
In a small bowl, mix Swiss and dry jack cheeses. Set aside.
Set ovenproof soup bowls or ramekins on a baking sheet. Ladle hot soup into bowls.
Float a slice of bread on each bowl of soup, then sprinkle each with 1/4 cup shredded cheese.
Broil about 8 inches from heat until cheese is bubbly and starts to brown, about 2 to 3 minutes.
Serve immediately with a fresh, green salad.