Ingredients

1 clove garlic
2 shallots (2 ounces total)
3 Spanish onions (1-½ pounds total), and cut in half vertically
2 red onions (1 pound total), and cut in half vertically
2 leeks, about 1-inch in diameter, trimmed and well-cleaned*, cut in 2-inch lengths
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1½ teaspoons granulated sugar
1 teaspoon Kosher or sea salt
3 tablespoons unbleached, all-purpose flour
5 cups vegetable stock or broth (chicken or beef may also be used)
½ teaspoon freshly ground black pepper

2 ounces Asiago cheese, cut in ½-inch cubes
2 ounces imported Gruyère cheese
2 ounces Jarlsberg cheese (reduced fat may be used)
6 green onions, washed, dried and trimmed, then cut into 1-inch pieces

6 slices French bread, about ½-inch thick, brushed with extra virgin olive oil and rubbed with a clove of garlic, toasted in a 400º F oven on a baking sheet until golden and crispy

Description

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