Five Onion Soup This is one of my favorite soups EVER! * 1 lb Spanish onions, thin slice, 3/4" lengths * 1 lb red onions, thin slice, 3/4" lengths * 2 leeks sliced * 1 bunch scallions, chopped * 1 tablespoon shallots in oil * 5 cups strong chicken stock * 2 ozs. brandy * 1 oz. whiskey * 1 teaspoon salt * 1 teaspoon pepper * 4 ozs. butter * 1 cup heavy cream * 1 small box puff pastry sheets * 4 ozs. Gorgonzola cheese In a heavy bottomed soup pot, saute' red onion & Spanish onion in butter until they start to caramelize. Add leeks and cook until tender. Add chicken stock, brandy, shallots, salt, pepper & whiskey and bring to a boil. Reduce heat & simmer for 1 hour. Remove from burner and slowly add heavy cream. Blend in well. Refrigerate over night, if possible, for best flavor. Be very careful not to scorch when reheating. To serve: Ladle soup into bowls, top soup with pre-baaked puff pastry cut ino 2" by 2" squares and top with 1 oz. of crumbled gorgonzola & bake in 400 degree oven until cheese begins to melt. *NOTE: I obviously went with a bigger piece of puffed pastry and loaded the top with gorgonzola.