Seven Onion Soup

We are very broke (or were, until we sold off my old computer parts for $100), so I took my last $20 and went to Hen House (love) and got a variety of onions. Also last night Alex picked up a take-and-bake loaf of ciabatta at Hyvee so I'll bake that too when the soup gets done simmering.

Seven Onion Soup

4 tbsp unsalted butter
3 slices thick-cut bacon
1.5 cups sliced white onion
1.5 cups sliced yellow onion
1.5 cups sliced red onion
1 cup sliced shallot
1 cup sliced leek
1 cup sliced scallions (bottoms only)
Salt and pepper
1/2 tsp thyme
1 bay leaf
2 quarts chicken stock
1 cup heavy cream
Chives and parmesan, for garnish

Slice up all your onions. Sob all over yourself. Melt butter over medium-high heat in large pot. Realize your large pot heated up in like 2 seconds, as butter melts rapidly the moment it touches the pot. Add bacon, saute for 7-10 minutes or until browned and crispy and fat has rendered. Remove bacon with slotted spoon, set aside. Add red onion, yellow onion, white onion, shallot, salt, pepper, bay leaf, and thyme. Stir until softened and beginning to caramelize, about 6-8 minutes. Add leek and scallion, cook 3-4 minutes. Add chicken stock, bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cream, stir to combine and cook another 45 minutes. Puree (or don't; I won't be because Alex doesn't like pureed soups, and I just checked on it with 20 minutes of simmer until cream goes in and it's kind of pureeing itself anyway). Ladle into bowls and garnish with bacon, chives and parmesan.