Serves 6
"IN THE KITCHEN~WITH MOM" p. 57
1/2 stick butter or margarine
1 large yellow onion, sliced
1 large red onion, sliced
1 large white onion, sliced
3 large shallots, sliced
1 bunch leeks (white part only), chopped
3 bunches scallions (white part only) chopped
3/4 cup flour
6 cups chicken stock
1 cup white wine
1 cup cream (half and half)
1/2 pound gorgonzola cheese, crumbled or grated (you can use more cheese if you want)
salt and freshly ground pepper to taste
1 package frozen puff pastry
Melt the butter or margarine in a large stock pot. Add the sliced onions and shallots. Saute' until they begin to wilt. Add the chopped leeks and scallions and continue cooking for 5 minutes more. Dust the flour over the onions. Stir and cook until the flour turns golden. Add the chicken stock and wine. Bring to a boil and simmer for 30 minutes. Add the cream and the gorgonzola. Simmer a few minutes more. Season to taste with salt and pepper.
Cut the puff pastry into 6 pieces and bake according to package directions. Serve the soup with a piece of pastry on top.