Ingredients:
1/4 cup butter
3 shallots, thinly sliced
1 small yellow onions, thinly sliced
1 small red onions, thinly sliced
2 green onions, chopped
1 leeks, white and pale green parts chopped
1 tablespoon garlic, minced
1/8 teaspoon ground cloves
4 cups beef broth
2/3 cup dry sherry
2 tablespoons butter, melted for topping
1 teaspoon garlic, minced for topping
4 slices French bread, for topping
1/2 cup parmesan cheese, grated for topping
4 slices swiss cheese, for topping
4 slices mozzarella cheese, for topping
Directions:
Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
Add shallots, all onions and leek; saute until golden, about 15 minutes.
Add 1 T. garlic and cloves; saute 1 minute.
Stir in broth and Sherry, bring to boil.
Reduce heat to medium-low, cover and simmer 30 minutes.
Preheat broiler.
Combine 2 T. melted butter and 1 t. garlic in a small bowl.
Place bread on baking sheet and brush with half of garlic butter.
Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
Sprinkle bread with parmesan cheese.
Preheat oven to 500 degrees.
Ladle soup into oven safe bowls.
Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
Bake until soup is hot and cheese melts; about 10 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 75 min.