Three Onion Soup with Frizzled Leeks

For the soup:
2 Tbsp. extra-virgin olive oil
1 pound yellow onions, diced
2 shallots, diced
4 cloves garlic, peeled
Bouquet garni: 4 sprigs thyme, 2 sprigs parsley, bay leaf wrapped in cheesecloth
4 cups vegetable stock
Salt and pepper to taste
For the frizzled leeks:
1 tbsp. extra-virgin olive oil
2 Tbsp. butter
4 leeks, washed and thinly sliced (white part only)
1 tsp. all-purpose flour
Salt and pepper
Snipped chives for garnish

In large saucepan over medium heat, slowly sauté onions and shallots in oil until they become golden brown, about 40 minutes. Add garlic and continue to sauté. Add vegetable stock and bouquet garni and bring to a simmer. Remove bouquet garni and transfer to blender. Purée until very smooth, about 10 minutes. To frizzle leeks, heat butter and oil in sauté pan over medium high flame. Season flour with salt and pepper. Dredge leeks in flour and sauté until well browned. To serve, pour soup into bowls and top with frizzled leeks.

Makes about 6 cups

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.