Caramelized Five Onion Soup

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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

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