Cream of Onion Soup

Steps

1. 1
   Prepare the onions by cutting pole-to-pole (root to stem), then slice into thin strips and chop into bite-sized pieces that fit comfortably on a spoon.
2. 2
   Clean and prepare the leeks by halving them lengthwise, rinsing between layers, and then slicing into thin pieces. Repeat with shallots, cutting them into similar-sized pieces.
3. 3
   In a fry pan, caramelize the onions in batches over medium-high heat until they turn a beautiful golden brown. Work in batches to allow proper browning rather than steaming.
4. 4
   In a large pot, briefly sauté the leeks and shallots together in butter over gentle heat until softened.
5. 5
   Add the caramelized onions to the pot along with minced garlic and fresh chopped thyme. Stir to combine.
6. 6
   Add the diced potatoes, beef stock, chicken stock, and vegetable stock to the pot. Season with salt and black pepper to taste.
7. 7
   Simmer for approximately 90 minutes until the potatoes are very soft and the onions are completely tender.
8. 8
   Reserve some of the cooked onion and shallot pieces for garnish. Cook them very gently in butter for at least 30 minutes until they are caramelized but not burned.
9. 9
   Using an immersion blender, purée the soup until smooth and silky. If using a standard blender, work in batches and blend for 5-10 minutes until very smooth.
10. 10
    Stir in the port wine and sherry (if using) for extra depth of flavor. Add the heavy whipping cream and stir gently to incorporate.
11. 11
    Taste and adjust seasoning as needed. The soup should coat the tongue with a rich, creamy texture. If needed, add a bit more stock if too thick, or simmer longer if too thin.
12. 12
    Prepare croutons by toasting bread slices and topping with Parmesan cheese. Ladle the soup into bowls and top with reserved caramelized onions and croutons.