I mentioned this recipe on our All Alliums All the Time podcast and am only now getting it posted. Sigh...well at least I have it up now...
4 leeks, cleaned and thinly sliced
4 scallions, cleaned and cut on the bias, 1/2 inch long
4 cloves of garlic, chopped
8 cups of excellent quality stock (beef, chicken or vegetable)
1/4 cup sherry
3-4 sprigs of fresh thyme
1 tsp fresh oregano
2 bay leaves
Salt and pepper
Start a large pan on medium heat; add three tablespoons of olive oil. When melted, add onions, leeks, a teaspoon of salt and freshly ground black pepper. Cover with lid and let cook for 15 minutes, stirring to prevent burning. After 15 minutes, remove lid and reduce heat to low, letting onions caramelize slowly. Cook for an additional 30 minutes or until onions and leeks are a bronze color.
**The caramelization is critical to the wonderful flavor of the soup...don’t just sauté the onions, really let them develop the full flavor.
Next, add garlic, stock, sherry, bay, thyme, and oregano. Increase heat and bring to a simmer. Cook for 20 minutes, giving flavors time to combine.
While soup is finishing, grate Gruyere cheese and set aside. Turn on broiler in oven to high. Assemble oven-safe soup crocks, scallions and croutons. Place soup crocks on a baking sheet with sides. Ladle finished soup into crocks, top first with scallions, then croutons followed by grated cheese. Place under the broiler until cheese is bubbly and browned. Be careful not to burn cheese with the broiler. Serve.