Four-Onion Soup
"Notes: You can make the soup base (through step 3) up to 3 days ahead; cover and chill. Before serving, reheat soup, then proceed with step 4...."
INGREDIENTS
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2 pounds red onions
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1 pound sweet onions, such as Walla Walla
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1 pound leeks
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8 ounces shallots
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3 tablespoons butter
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About 1 teaspoon salt
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1 1/2 quarts fat-skimmed beef broth
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1 1/2 cups dry red wine
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2 teaspoons chopped fresh thyme leaves
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Pepper
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3/4 cup shredded Swiss cheese
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3/4 cup shredded dry jack or parmesan cheese
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6 slices crusty French bread (1 in. thick)
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