Serves 6
Ingredients:
1 large sweet onion, sliced
1 medium red onion, sliced
1 cup shallots, sliced
1 bunch green onion, rough chopped
1 leek, sliced, white part only
2 cloves garlic, smashed
3 tablespoons extra virgin olive oil
2 tablespoons sugar
3 cups chicken stock
salt and pepper to taste
½ cup crème fraiche
6 large slices of baguette brushed with olive oil and toasted
1/3 cup mayonnaise
1/3 cup Dijon mustard
1 # fresh jumbo lump crab meat, picked of any shells
dash of Tabasco
squeeze of fresh lemon

Method:
In a heavy bottom soup pot over medium heat add the olive oil, sweet onion, red onion, shallots, leek, green onion, garlic and sugar and a nice pinch of salt and pepper and allow cook over medium heat stirring often for about 10-14 minutes until all of the onions are nice and translucent but not browned.

Add the chicken stock and let simmer for another 10 minutes.
Transfer to a blender and puree until smooth, adjust seasoning, and chill.

To present:
In a small mixing bowl add the mayonnaise, Dijon, squeeze of lemon, and Tabasco and mix well, add the lump crabmeat and gently fold until well combined. Spread the cool crab salad over the toasted baguette.
Portioned the chilled onion soup into 6 bowls, add a dollop of crème fraiche and garnish with the crab crouton.
Enjoy!!!