Six Onion Soup with Parmesan Crostini

4 tablespoons butter
2 yellow onions, sliced
3 leeks, white part only, sliced
4 shallots, sliced
6 green onions, white part only, sliced
6 garlic cloves, chopped
4 cups reduced-sodium chicken stock
1 cup heavy cream
Salt and white pepper
1 tablespoon chives, minced
1 teaspoon minced garlic
4 French bread slices
2 tablespoons grated Parmesan cheese

In a large stockpot over medium-low heat, melt butter.

Add the onions, leeks, shallots, green onions and garlic and cook until softened, stirring occasionally.

Add the chicken stock and cream and cook for 10 minutes.

Season with salt and pepper.

In a food processor or blender, puree the soup and strain through a fine-mesh sieve, pushing to extract as much puree as possible. Garnish
with minced chives.

Meanwhile, preheat the oven to 350 degrees.

Spread the minced garlic on thebread, top with Parmesan and bake until golden brown.

Float on top of the soup.

4 servings