Title: "four-onion" soup with garlic croutons
 Categories: Soups/stews, Low fat
      Yield: 6 Servings
 
      2    Medium onions
      1    Bunch medium leeks (about 6)
     12    Shallots
      7 c  Water or vegetable stock
           Salt & white pepper
      1    Garlic clove
      6    Slices whole wheat sourdough
           Bread
      1    Bunch chives, snipped fine
 
  Peel the onions, cut them in half lengthwise, then into very thin
  lengthwise slices.  Cut the leeks in half lengthwise and wash them
  well. Cut the leeks into 1/4-inch crosswise slices (the green tops
  can be saved for stock). Peel and slice the shallots into thin
  slices. Place the onions, shallots, and leeks in a heavy pot with 1
  cup of water or vegetable stock. Over medium heat, cook the
  vegetables until the water has evaporated and the vegetables have
  begun to soften without coloring. At this point add 6 cups of water
  or vegetable stock and salt and white pepper to taste. Simmer for 1/2
  hour. Remove 2 cups of liquid and vegetables to a blender or food
  processor. Puree well and return the puree to the remaining soup. Cut
  the carlic clove in half and rub the bread slices with the cut side
  of the clove. Toast under a broiler. Put 1 slice of bread into each
  of 6 bowls, pour the soup over, and garnish with the chives. Posted
  to MM-Recipes Digest V3 #246
  
  Date: Sun, 8 Sep 1996 23:50:46 -0400
  
  From: BobbieB1@aol.com