Fullers five-onion soup

Leeks, large, coarsely chopped	2
Onion, medium, cut into chunks	1 red + 1 yellow + 1 white
Shallots, quartered	4
Garlic	6 cloves
Butter	4 tablespoons
Sherry, dry	1 cup
Bay leaf	1
Black peppercorns, crushed	6
Thyme, chopped	1 tablespoon
Chicken broth	6 cups
Cream, heavy	2 cups
Brandy	¼ cup
Cornstarch	1 tablespoon
White pepper, freshly ground	¼ teaspoon
Salt
Chives, thinly sliced	Garnish

1. Coarsely chop the leeks, discarding the tough green parts, and rinse them well to remove sand. 
2. In two batches, process the leeks, onions, shallots, and garlic in a food processor until finely chopped, but not mushy. (Do not overprocess.) 
3. Melt the butter in a large, heavy Dutch oven over medium heat. 
4. Slowly sauté the onions for 12 to 15 minutes, stirring often, until they just turn a bit golden. 
5. Stir in the sherry, scraping up any browned bits in the pan. 
6. Add the bay leaf, peppercorns, thyme, and broth. 
7. Bring to a simmer, reduce the heat to medium to medium-low, and simmer for 1 hour, or until golden in color and rich in flavor. 
8. Add the cream, and simmer another 30 minutes. 
9. Mix the brandy and cornstarch, and whisk into the simmering soup. 
10. Add the white pepper, and then season with salt to taste. (The amount of salt needed will vary, depending on whether you used homemade stock or canned broth.) 
11. Simmer 3 to 4 minutes more; remove the bay leaf. 
12. Serve immediately, garnished with chive.

Recipe from Kathy Casey’s Northwest Table.

I don’t typically endorse one cookbook over another. My cookbook library includes nearly 100 books to support my varying epicurean moods. I must recommend, however, Kathy Casey’s Northwest Table if you live on the west coast (or don’t mind having certain items shipped express). Her recipes are modern and fresh takes on local cuisine. Her cookbook is lush with photos and details for the intermediate to advanced cook. Trust me, for her recipes, my online cookbook is a poor substitution for the source.