PREPARATION:

Six Onion Soup:

1. In a one-gallon stockpot or larger, heat olive oil over medium-high heat. Add the yellow, red, and white onions, shallots, salt, pepper, bay leaves and thyme bundle. Cook until onions are very soft and beginning to caramelize, about 10 minutes. Reduce heat to medium low and continue to cook, stirring frequently, until onions are dark brown and caramelized bits appear at the bottom of the pot, 55-60 minutes longer. Add leeks and green onion and cook until soft, 3 to 4 minutes. Dust with the flour, stir, and cook until flour turns golden. Whisk in sherry and vegetable broth. Bring soup to a boil over high heat, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and add Worcestershire. Ladle soup into bowls, sprinkle with chives and serve with Parmesan-Garlic toasts.

Parmesean Garlic Toast:

1. Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil and set aside. Combine the olive oil and garlic in a medium bowl using a wooden spoon or rubber spatula. Spread bread slices evenly with the garlic butter and top with the grated cheese. Arrange slices on the prepared baking sheet and bake until fragrant and golden brown, about 12 minutes. Alternatively, broil until golden brown, 1 to 2 minutes. Serve hot.

   Editor's Note: Look for organic and locally-grown produce.