Ingredients:
| 3 | large yellow onions, halved and sliced |
| 3 | red onions, halved and sliced |
| 6 | shallots, halved and sliced |
| 3 | leeks (white parts only), halved lengthwise and sliced crosswise |
| 3 | cups scallions (greens reserved for croutons), sliced |
| 1 | large garlic clove, minced |
| salt and freshly ground black pepper, to taste | |
| 1/4 | cup extra virgin olive oil |
| 1 | 750ml bottle red wine |
| 1 | small bunch thyme (12 sprigs) cut into 4" lengths |
| 6 | quarts beef stock, homemade or low-sodium canned |
| 1 | baguette, sliced into 1/2-inch coins |
| 1 | cup Gruyere cheese, grated |
Directions:
In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.
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