- Chef Jean Pierre

Step 1

Sauté the Onions to caramelize

Step 2

In a large fry pan heat oil and butter when hot add the onions and cook at high heat to caramelize, until golden brown. Add the shallots and cook until light golden brown as well. This could take 15 to 20 minutes and reserve on the side.

Step 3

In the Soup Pot

Step 4

Add the butter and when melted add the flour and make a soft roux. Add the caramelized onion and shallots and add the leeks and top with the stocks. Add salt and pepper and cook slowly for 60 to 45 minutes until onion are soft!

Step 5

In the meantime, cut 9 to 12 slices 1/2"inch thick of the French bread and toasted them in the oven until light golden brown. Cover with cheese and bake another 5 minutes until cheese is brown.

Step 6

Pour the soup in individual bowls and place 2 or 3 slices of the toasted bread on top.