• 4 Tbs unsalted butter
• 4 slices bacon, chopped
• 1 1/2 cups sliced yellow onions
• 1 1/2 cups sliced red onions
• 1 1/2 cups sliced white onions
• 1 cup sliced shallots
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 cup sliced leeks, bottoms only, well rinsed in several changes of water
• 1 cup sliced scallions (white only)
• 1/3 cup all-purpose flour
• 2 quarts chicken stock
• 1 cup cream
• Salt and pepper
• 3 tsp snipped chives, for garnish
• Shaved Parmesan, for garnish
• Parmesan Garlic Bread

In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish.

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, 8–10 minutes. Add the leeks and scallions and cook until soft, 3–4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes.

Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently.

Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan.

Serve slices of Parmesan-Garlic bread (below) on the side and serve.