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1.
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Heat the butter and oil together in a Dutch oven over medium heat.
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Add the onions, shallots and leek, and season with salt and pepper, to taste.
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Stir to combine and cover.
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Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
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2.
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Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes.
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(If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.)
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Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
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3.
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Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes.
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Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle.
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Reduce the heat and simmer until thickened, 20 to 25 minutes.
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Stir in the Worcestershire and remove from the heat.
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Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
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4.
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Preheat the broiler.
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Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet.
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Top each bowl evenly with 2 baguette slices and top with the cheese.
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Put under the broiler until the cheese is melted and lightly browned, about 1 minute.
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Sprinkle with the chives and serve.
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Serving Suggestion: Turn this rich soup into a full meal with a salad of baby mixed greens, sliced endive and beets with a lemon vinaigrette.
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Nutritional analysis per serving
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Calories 317; Total Fat 10.5g (Sat Fat 5g, Mono Fat 4g, Poly Fat 1g); Protein 15g; Carb 40g; Fiber 4g; Cholesterol 22mg; Sodium 357mg
