1 Stick Unsalted Butter 1 1/2 lbs sliced sweet onions 1 1/2 lbs sliced red onions 1/2 lb sliced leeks 1/2 lb sliced green onions kosher salt black pepper 2 cloves minced garlic 2 tbs Dijon mustard 2 tsp Worcestershire sauce 2 sprigs fresh tyme 2 bay leaves 2 qts chicken broth 1 cup heavy cream 2 large pretzel rolls sliced 1/4 inches 1 lb Gruyer cheese fresh tyme leaves

Melt the stick of butter in a large pot over medium heat. Add sweet onions, red onions, leeks and green onions. Season with salt and pepper. Lower heat to medium and saute until soft, about 30 minutes. Stir in garlic, Dijon mustard, Worcestershire sauce, tyme sprigs and bay leaves. Cook for another 5 minutes. Pour in chicken stock and bring to a boil, reduce heat and simmer for another 30 minutes. Stir in heavy cream and heat. Season again with salt and pepper. Heat oven to 400°. Laddle soup into oven safe cocottes. Top each one with some of the pretzel roll and a heaping mound of gruyere cheese. Blace cocottes onto a sheet pan. Turn the oven to high broil and broil until the rolls have crisped and the cheese has melted, about a minute or so. Do not burn. Servic with thyme leaves and fresh black pepper.