3 inches top french 1-inch-thick cut into rounds/slices)
0.3 cup cooking sherry dry
1 large bay leaf fresh
4 cloves garlic finely chopped
0.5 teaspoon ground thyme
4 servings gruyère cheese sliced for melting
2 to 3 leeks dried split cleaned trimmed sliced into 1/2-inch pieces, and
4 large onions thinly sliced
4 servings scallions thinly sliced for garnish
4 shallots halved sliced
4 servings spicy mustard such as gulden's
2 tablespoons worcestershire sauce
Equipment
bowl
oven
pot
broiler
Directions
Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.
Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.
Serve the soup in shallow bowls, topped with scallions and cheesy croutons.
