Ingredients

• 4 tbsp - butter
• 2 - yellow onions, sliced
• 3 - leeks, white part only, sliced
• 4 - shallots, sliced
• 6 - green onions, white part only, sliced
• 6 - garlic cloves, chopped
• 4 cups - reduced sodium chicken stock
• 1 cup - heavy cream
• 1/2 tbsp - cilantro
• 1/2 tbsp - mint leaves chopped
• 1 tsp - minced garlic
• 4 - French bread slices
• 2 tbsp - grated parmesan cheese
• white pepper
• salt to taste

How to Make Six Onion Soup with Parmesan Cheese

• In a large stockpot, over medium-low heat, melt butter.
• Add the onions, leeks, shallots, green onions and garlic and cook until softened, stirring occasionally.
• Add the chicken stock, cream and cook for 10 minutes.
• Season with salt and pepper.
• In a food processor or blender, puree the soup and strain through a fine-mesh sieve, pushing to extract as much puree as possible.
• Garnish with minced cilantro and mint leaves.
• Meanwhile, preheat the oven to 350 degrees F.
• Spread the minced garlic on the bread, top with parmesan and bake until golden brown.
• Float on top of the soup.
• Serve hot.