Five Onion Soup

• 1/4 cup butter
• 1 leek chopped (pale green and white parts only)
• 1 onion, chopped
• 1 red onion, chopped
• 3 green onions, chopped
• 2 shallots, chopped
• 2 celery stalks, chopped
• 1 garlic clove, chopped
• 1/2 cup dry sherry
• 4 cups (or more) chicken stock
• 1 12-ounce russet potato, peeled, cut into 2" pieces
• Chopped chives
• Croutons

1. Melt butter in heavy large Dutch oven over medium-low heat. Add leek, onion, red onion, green onions, shallots, celery and garlic. Saute until translucent, about 8 minutes. Add sherry, simmer until liquid evaporates, about 3 minutes. Add 4 cups stock and potato. Simmer until potato is tender, about 20 minutes. Pureee in blender in batches. Season with salt and pepper. Bring soup to simmer, thinning with more stock if desired. Ladle into bowls. Sprinkle with chives and croutons

butter, onion, red onion, green onions, shallots, celery stalks, garlic, sherry, chicken, potato, chives, croutons

Taken from www.epicurious.com/recipes/member/views/five-onion-soup-1225434 (may not work)