Creamy Five Onion Soup

Cut the tops off the Spanish onions, about 1/2-inch down.

Hollow out the center without breaking through the sides or bottoms (leave about 3 layers of onion on the sides and bottom, we use a curved knife but a small ice cream scoop will also work) set aside.

Dice the removed portion of onion along with the other onions. Don't forget to wash the leeks thoroughly before and after you chop them as they tend to be very dirty.

Melt the butter in a soup pot over medium heat. Add all of the chopped onions and the basil. Saute until tender but not brown.

Add the flour to make a roux. Cook for about 5 minutes, stirring constantly.

Pour in the wine and continue stirring until smooth. Add the stock and the pepper and cook for about 20 minutes more. Stir in the heavy cream and cook for about 15 minutes more.

Place the onion bowls in a hot oven for about 5 minutes. Remove and place them in a small holding bowl to keep them from falling over and fill with the hot soup. Top each with a crouton and the cheese.

Place the onions back in the oven or under a broiler until the cheese melts and is golden brown.

Top with a little chopped green onion for garnish.