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.

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