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1
In a large, heavy bottomed saucepan, melt the butter and add the shallots, leek, and all the onions.
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2
Cover and cook over low heat, stirring frequently to prevent burning, until the onions are soft and have turned deep golden brown, 20 30 minutes.
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3
Add the chicken stock and simmer uncovered until the onions are very soft, about another 20 minutes.
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4
Transfer the soup to a blender and blend until very smooth (do this in batches if necessary).
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5
Return the soup to a clean pan, add the cream, and bring to a boil.
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6
Simmer the soup a few minutes to thicken slightly, if necessary.
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7
Season with salt and pepper to taste.
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8
To make the shallot garnish: sprinkle the sliced shallots with the flour, then toss in a fine strainer to thoroughly coat the shallots and shake off the excess flour.
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9
Fill a saucepan no more than 1/3 full with oil.
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10
Heat the oil to 375 degrees F (if not using a thermometer, fry a few pieces to test first.)
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11
Carefully drop the shallots in the oil and dry, stirring to prevent sticking.
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12
The shallots should cook slowly, getting light brown after 45 seconds.
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13
When golden brown (no darker than a brown paper bag) remove from the oil with a slotted spoon and drain on paper towels.
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14
The garnish may be made up to 8 hours ahead and stored in an airtight container.
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15
To serve, ladle the hot soup into warm bowls and top with a spoonful of crispy shallots and a pinch of fresh chives.
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16
In a pinch, you can use french fried onion rings (in a can) for garnish.
