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St. Pat's Baked Cheddar-Scallion Soup

4 tablespoons unsalted butter, divided use
1 1/2 pounds onions, peeled and thinly sliced
1 1/2 cups dry white wine
3 tablespoons all-purpose flour
9 cups homemade chicken stock or low-sodium chicken broth

Bouquet garni: 2 fresh parsley sprigs, 1 thyme sprig and 1 bay leaf tied together in a cheesecloth bag

3/4 teaspoons salt
Freshly ground black pepper to taste
1 egg yolk
7 tablespoons half-and-half
2 3/4 cups grated cheddar cheese
2 cups thinly sliced scallions (green onions)
12 slices day-old baguette, toasted

1. In a medium saucepan, melt 2 tablespoons butter on medium heat and saute the onions until soft, about 5 minutes. Add wine and cook at a low boil until wine has almost evaporated, about 8 to 10 minutes.
2. In a large saucepan over medium-low heat, melt the remaining 2 tablespoons butter. Add flour and cook, stirring constantly, 2 minutes. Let cool slightly, then whisk in the stock or broth and cook 5 minutes. Stir in the onions and bouquet garni. Simmer gently 30 minutes. Season with salt and pepper. (At this point, the soup may be pureed in a blender or food processor to make a smooth, thicker soup. Remove bouquet garni first.)
3. To serve, preheat oven to 400°F. Place 4 to 6 individual ovenproof bowls on a baking sheet. In a small bowl, whisk the egg yolk and half-and-half together; stir 2 tablespoons of this into each bowl. Divide half the cheese and half the scallions among the bowls. Ladle in the hot soup and float 2 slices toasted baguette on each serving. Top with the remaining scallions and cheese. Bake for about 5 minutes, or until bubbling and crusty on top. Serve at once.

Makes 4 servings.

Source: "The Irish Heritage Cookbook", by Margaret M. Johnson.