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Ingredients
| 3 | tablespoon | oil, evoo |
| 4 | cup | Leek halved and thinly sliced; white and pale green parts only (1 large leek=2 cup) |
| 2 | cup | onion, shallot thinly sliced |
| 1⁄2 | bunch | scallion thinly sliced |
| 4 | clove | garlic thinly sliced |
| 8 | cup | onion, yellow halved and thinly sliced; (1 medium onion = 1 cup) |
| 4 | cup | onion, red halved and thinly sliced (1 medium onion = 1 cup) |
| 2 | teaspoon | Spice, pepper |
| 1 | teaspoon | spice, salt |
| 1⁄4 | cup | spice, parsley |
| 1 | tablespoon | spice, thyme finely chopped |
| ⅔ | cup | cognac or dry sherry |
| 5 | cup | broth, beef |
| 1 | cup | cheese, parmesan grated; optional |
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