Written by Robert J. Matthews
3 large yellow onions, thinly sliced 3 tablespoons butter 2 tablespoons olive oil 1/4 cup all-purpose flour 5 cups beef broth
1 cup dry red wine 1 teaspoon dried thyme Salt and pepper to taste 4-6 slices of French bread 1 cup shredded gruyère or swiss cheese
In a large pot or dutch oven over medium heat, melt the butter with the olive oil.
Add the sliced onions and cook for 20-30 minutes, stirring frequently until the onions are very soft and caramelized.
Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly. Slowly stir in the broth, wine, thyme, salt and pepper. Bring to a simmer.
Place the bread slices in oven safe bowls or crocks. Ladle the soup over the bread slices making sure to get plenty of onions. Top with the shredded cheese.
Place the bowls on a baking sheet and broil for 3-5 minutes until the cheese is bubbly and starting to brown.
Serve the soup bowls hot with the melted cheese on top.