Four-Onion Soup

1/4 cup butter
3 large onions, sliced
3 medium leeks (white and green parts), sliced
1 bunch green onions, sliced
1/4 cup minced shallots
2 teaspoons minced fresh ginger
2 garlic cloves, crushed
pinch of cayenne pepper
1 tablespoon flour
8 cups chicken broth
1 cup white grape juice
1 teaspoon fresh lemon juice
1 teaspoon salt
Fresh ground pepper

1. Saute onions, leeks, green onions, shallots, ginger and garlic in butter until tender, about 20 minutes.
2. Add cayenne and flour and stir until mixture is brown.
3. Add broth and grape juice and simmer 20 minutes.
4. Blend in lemon juice, salt and pepper.
5. Simmer 15 minutes. Serve plain or with toasted bread and jack cheese.