Ingredients
1 small leek
1/2 lb. butter
1 large Spanish onion, cut in thin slices
1 medium red onion, cut in thin slices
4 shallots, finely diced
1/2 cup scallions, chopped then separated into two 1/4-cup portions
1 tbsp. dried sweet basil
1/2 tsp. ground black pepper
1 cup all-purpose flour
1 cup red wine, Burgundy is preferred
8 cups beef stock
2 cups heavy cream
1 loaf French bread, sliced in 1-inch thick rounds then toasted under a broiler for one minute
8 slices Swiss cheese
8 slices Gruyere cheese

Directions
Preheat oven to 450 degrees F.

Remove tough green leaves from the top of the leek, then slice off the root where it joins the white base. Discard. From the remaining leek section, cut away the coarse green layers to expose tender green. Cut the leek in half lengthwise and gently pull apart the layers with your fingers. Swish the leek through cool water making sure to remove all dirt and sand. After cleaning, cut the leek crosswise into thin slices.

In a large stock pot over medium heat, melt the butter. Add the leek, Spanish onion, red onion, shallots, 1/4 cup of scallions, sweet basil and pepper. Saute until the onions are translucent and tender. Do not allow the onions to brown.

Add the flour and stir until the mixture is smooth. Cook for one minute then add the red wine, beef stock and cream. Bring the soup to a boil then reduce the heat and allow it to simmer for 10 minutes, stirring frequently to prevent the soup from burning to the bottom of the pan.

Ladle the soup into crocks then top each with 1 toasted French bread slice, 1 slice of Swiss cheese and 1 slice of Gruyere cheese. Place the crocks into the oven until the cheese has melted and browned. Remove from oven and evenly top soups with the remaining 1/4 cup of scallions. Makes 8 servings.