Five-Onion Soup

• 1/4 cup butter
• 3 shallots, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 small red onion, thinly sliced
• 2 green onions, chopped
• 1 leek, 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

1. Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
2. Add shallots, all onions and leek; saute until golden, about 15 minutes.
3. Add 1 T. garlic and cloves; saute 1 minute.
4. Stir in broth and Sherry, bring to boil.
5. Reduce heat to medium-low, cover and simmer 30 minutes.
6. Preheat broiler.
7. Combine 2 T. melted butter and 1 t. garlic in a small bowl.
8. Place bread on baking sheet and brush with half of garlic butter.
9. Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
10. Sprinkle bread with parmesan cheese.
11. Preheat oven to 500 degrees.
12. Ladle soup into oven safe bowls.
13. Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
14. Bake until soup is hot and cheese melts; about 10 minutes.

butter, shallots, yellow onion, red onion, green onions, garlic, ground cloves, beef broth, dry sherry, butter, garlic, bread, parmesan cheese, swiss cheese, mozzarella cheese

Taken from www.food.com/recipe/five-onion-soup-182656 (may not work)