Almost All Allium Soup

• 1 medium Yellow onion, peeled, halved, and sliced very thin.
• 6 tblsp. Butter, halved.
• 1 medium-sized Leek, white part sliced very thin
• 3 large Red shallots, peeled and sliced thin.
• 3 cups Strong Beef Broth
• Toast or crackers and cheese to top each bowl, if desired.

1. Melt 3 Tblsp. of the butter in a medium pan over medium heat. Saute yellow onion and garlic for 8-10 minutes, or until translucent and soft. Stir occasionally.
2. Add the onions to the beef broth in a large soup pot. Set aside.
3. Melt the other 3 Tblsp. of butter in same pan and saute the shallots and leeks for 5-7 minutes, or until soft and tender. Add to soup pot.
4. Season soup with freshly ground black pepper and salt to taste. Heat through gently over low heat.
5. If desired, Top individual bowls with toasted bread or a cracker and top with sliced or shredded cheese (Swiss is my favorite). Place bowls under broiler for a minute or two until the cheese is melted and starting to brown. Serve immediately.

yellow onion, butter, thin, red shallots, crackers

Taken from food52.com/recipes/3205-almost-all-allium-soup (may not work)