• 4 tablespoons unsalted butter
  • 4 slices bacon
  • 1 ½ cups yellow onions, sliced
  • 1 ½ cups red onions, sliced
  • 1 ½ cups white onions, sliced
  • 1 cup shallots, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 cup sliced leeks, bottoms only
  • 1 cup sliced scallions
  • cup flour
  • 2 quarts chicken stock
  • 1 cup cream
  • 3 teaspoons snipped chives
  • shaved parmesan


In a large skillet, melt the butter over medium high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels and set aside for garnish.
To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt and pepper, bay leaf and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3-4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes., stirring occasionally. Add the cream and stir well to incorporate. Cook for 15 minutes.
Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine and heat gently.
Dive the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan. Serve.