Creamy 5 Onion Soup - cooking recipe

Ingredients

2 tablespoons butter
6 slices thick bacon, chopped into bit sized pieces
2 large yellow onions, halved & sliced
2 large white onions, halved & sliced
2 large red onions, halved & sliced
4 large shallots, sliced
1 tablespoon thyme
1 large bay leaf
3 large leeks, bottoms only, washed thoroughly & sliced
3 tablespoons flour
8 cups chicken stock
1 cup heavy cream
salt and pepper

Preparation

Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
Add the leeks and continue to cook for 5 minutes.
Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
Ladle into individual bowls, sprinkled with some of the reserved bacon.