Leek Soup Au Gratin

• 4 tablespoons butter
• 2 tablespoons minced shallots
• 5 cups thinly sliced leeks, white part only - about two bunches
• Salt
• 1/2 cup dry white wine
• 4 cups well-flavored chicken stock
• Freshly ground white pepper
• 1/4 cup grated Gruyere cheese
• 4 rounds toasted French bread
• 1/2 cup thinly sliced or slivered Gruyere cheese

1. Melt butter in a heavy saucepan.
2. Add the shallots, and cook, stirring, until they are tender.
3. Stir in the leeks and continue cooking over low heat until they are well-coated with the butter.
4. Sprinkle with a little salt, cover and cook over low heat until the leeks are soft, about 15 minutes.
5. Uncover and continue to cook the leeks, stirring from time to time, until they are golden.
6. Do not allow them to brown.
7. Stir in the wine, cook for a few minutes, then add the stock.
8. Simmer covered for 45 minutes or longer.
9. The longer the soup simmers the better.
10. Check seasoning, adding more salt and pepper to taste.
11. Preheat oven to 400 degrees.
12. Shortly before serving transfer the soup to four heat-proof crocks.
13. Stir a tablespoon of the grated cheese into each.
14. Top each crock with a round of toast and cover the toast with the sliced cheese.
15. Bake until the cheese melts, about 10 minutes.
16. Serve at once.

butter, shallots, leeks, salt, white wine, wellflavored chicken stock, freshly ground white pepper, gruyere cheese, bread, gruyere cheese

Taken from cooking.nytimes.com/recipes/1610 (may not work)