| 1 | Peel the onions, cut them in half lengthwise, then into very thin lengthwise slices. |
| 2 | Cut the leeks in half lengthwise and wash them well. |
| 3 | Cut the leeks into ?inch crosswise slices (the green tops can be saved for stock). |
| 4 | Peel and slice the shallots into thin slices. |
| 5 | Place the onions, shallots, and leeks in a heavy pot with 1 cup of water or vegetable stock. |
| 6 | Over medium heat, cook the vegetables until the water has evaporated and the vegetables have begun to soften without coloring. |
| 7 | At this point add 6 cups of water or vegetable stock and salt and white pepper to taste. |
| 8 | Simmer for ?hour. |
| 9 | Remove 2 cups of liquid and vegetables to a blender or food processor. |
| 10 | Puree well and return the puree to the remaining soup. |
| 11 | Cut the carlic clove in half and rub the bread slices with the cut side of the clove. |
| 12 | Toast under a broiler. |
| 13 | Put 1 slice of bread into each of 6 bowls, pour the soup over, and garnish with the chives. |
