FRENCH ONION SOUP
2 tb unsalted butter
1/4 c olive oil
1/2 lb Onions, thinly sliced
2 c Dry wine (for this recipe I prefer white)
6 c Chicken stock or canned Low-salt broth
12 - 1/2-inch thick French Bread Baguette slices, toasted
1 c Gruye’re Cheese, grated (about 4 ounces)
Melt butter with oil in heavy large pot over medium low heat.
Add onions. Cover and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.