-
1
In a large skillet, melt the butter over medium-high heat.
-
2
Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes.
-
3
Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish.
-
4
To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes.
-
5
Add the leeks and scallions and cook until soft, 3 to 4 minutes.
-
6
Dust flour over, and stir and cook until flour turns light golden.
-
7
Add the stock and bring to a boil.
-
8
Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally.
-
9
Add the cream, stir well to incorporate, and cook for 15 minutes.
-
10
Remove the bay leaf and pulse soup with an immersion blender.
-
11
Return to the pot, stir to combine, and heat gently.
-
12
Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan.
-
13
Serve slices of the Parmesan-Garlic bread on the side and serve immediately.
-
14
Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil and set aside.
-
15
Cream the butter, garlic, parsley, chives, salt, pepper, and half of the cheese in a small bowl using a wooden spoon or rubber spatula.
-
16
Spread both halves of the bread evenly with the garlic butter and top with the remaining grated cheese.
-
17
Place the bread halves on the prepared baking sheet, cut sides up, and bake until fragrant and lightly golden around the edges, 12 to 15 minutes.
-
18
(Alternatively, broil until golden brown, 1 to 2 minutes.)
-
19
Cut crosswise on the diagonal into1 1/2-inch slices.
-
20
Serve hot.
