Start by Slicing your vegetables. You onions should be big enough to have a bite, but not as big as to slide off the spoon as you are eating the soup! Roughly chop your leeks and shallots.
To a large pan over medium heat, add olive oil, half (60g) your butter and all your sliced vegetables. Season with salt and pepper and cook until golden brown.
Heat some chicken stock in a small pot.
To a large pot, make your roux by melting the remaining butter and adding your flour. Cook until the texture resembles wet sand.
Add your cooked onion with all the cooking juices to the roux.
Add chicken stock and wine. Cook for at least 30 minutes.
Plate up, top with some heavy cream and enjoy!
