4 Tbsp. butter
2 Tbsp. olive oil
2 lbs. Onions thinly sliced (or chopped in food processor) about 7 cups
1 tsp. salt
3 Tbsp. flour
2 quarts beef broth or one each of chicken and beef
1 clove garlic
1 tsp. sugar
Parsley
Thyme
1 cup dry white wine
French bread
¼ lb. Swiss cheese
¼ lb. mozzarella cheese
Source: Isabelle
Melt butter and oil together in large pot
Stir in onions, salt, sugar, and garlic
Cook, uncovered, stirring occasionally for 20-30 minutes until golden brown.
Sprinkle flour over onions and cook 2-3 minutes
Remove onion mixture
Heat stock in pot
Add wine.
Stir in onions a simmer 30 minutes
To Serve:
Place soup into oven proof bowls
Add tick slice of bread to each bowl
Top with cheese
Bake bowl 10 – 20 minutes
