Creamy White Onion Soup

• 2 shallots, thinly sliced into rounds
• 1/4 cup apple cider vinegar
• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• Kosher salt
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 cinnamon stick
• 1/2 star anise pod
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground allspice
• 1/4 cup olive oil
• 4 large white onions, thinly sliced
• 1 leek, white and pale-green parts only, thinly sliced
• 2 celery stalks, chopped
• 4 garlic cloves
• 1 serrano chile, seeded, chopped
• 2 tablespoons chopped peeled ginger
• Kosher salt
• 1/2 cup dry white wine
• 1/2 cup mirin
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 slices brioche, quartered
• 4 ounces Fontina cheese, grated
• 1 tablespoon chopped fresh chives

1. Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
2. DO AHEAD:
3. Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
4. DO AHEAD:
5. Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
6. Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then puree in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
7. DO AHEAD:
8. Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
9. Spoon some jam into each bowl, pour soup around, and top with toasts.

shallots, apple cider vinegar, white wine vinegar, sugar, olive oil, red onion, kosher salt, red wine, red wine vinegar, sugar, cinnamon, anise pod, red pepper, ground allspice, olive oil, white onions, only, celery stalks, garlic, serrano chile, ginger, kosher salt, white wine, mirin, heavy cream, unsalted butter, cheese, fresh chives

Taken from www.epicurious.com/recipes/food/views/creamy-white-onion-soup-51187190 (may not work)