Panera Five Onion Soup With Scallion And Gruyere Croutons

• 3 large yellow onions, halved and sliced (pole to pole)
• 3 red onions, halved and sliced
• 6 shallots, halved and sliced
• 3 leeks, halved lengthwise and sliced crosswise (white parts only)
• 3 cups scallions, sliced (greens reserved for croutons)
• 1 large garlic clove, minced
• salt & freshly ground black pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 (750 ml) bottle red wine
• 1 bunch fresh thyme, cut into 4-inch lengths (12 sprigs)
• 6 quarts beef stock (homemade or low-sodium canned)
• 1 baguette, sliced into 1/2-inch coins
• 1 cup gruyere cheese, grated

1. In a 12-quart stockpot, saute 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.
2. 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.

yellow onions, red onions, shallots, leeks, scallions, garlic, salt, extra virgin olive oil, red wine, thyme, beef stock, baguette, gruyere cheese

Taken from www.food.com/recipe/panera-five-onion-soup-with-scallion-and-gruyere-croutons-285799 (may not work)