MmmmmOnion Soup:

3 lg yellow onions, julienned

1 lg red onion, julienned

2 lg shallots, julienned

1 bunch leeks, white part only, sliced and cleaned

2 cloves garlic, minced

olive oil sufficient for caramelizing onions

6 oz Chardonnay

4 c good quality store bought beef stock

4 c chicken stock

fresh thyme--a couple of tablespoons, chopped

sea salt and fresh ground pepper to taste

croutons

Comte

In a heavy pot, heat olive oil (start with about 1/4 cup, you may need to add more) over medium-high heat. Add onions, leeks, and shallots and allow to caramelize, stirring to prevent burning. This will take some time, and more olive oil may be needed as the onions absorb it.) When caramelization is near done, add garlic and cook enough to soften. Add the thyme and stir around for a minute or two. Pour in the wine, scrape any naughty bits off the bottom of the pan, and allow this mixture to bubble for a couple of minutes. Add the stock. Bring to a boil just long enough to skim off any "scum" that may rise to the surface. Reduce heat to medium-low and simmer for 30 minutes or so. Season to taste.

Ladle soup into bowls, top with croutons and then cheese, broil until cheese is bubbly, enjoy!