Ingredients:
 | 6 Tbs Butter, + 2 Tbs Butter cut into small pieces. |
| 4 Tbs Extra Virgin Olive Oil |
| 2 Lbs, yellow onions, very thinly sliced. |
| Salt & Pepper to taste |
| 1 1/2 Tbs all purpose flour |
| 8 cups, Beef broth |
| 2 cups, water |
| 1 cup dry white wine |
| 18 slices French bread, 1/2 inch thick |
| 2 garlic cloves, halved |
| 2 cups shredded Gruyere Cheese |
Prepares 8 servings
Preparation time: 15 minutes
Cook time: 60 minutes + 15 for gratinee time
| In a heavy saucepan, over medium heat, melt 6 Tbs butter with 1 Tbs of "EVOO". Add onions, sprinkle flour on onions, and saute, until translucent. (4-5 Min) |
| Reduce heat to low, cover and cook, stirring, until onions are golden. (15 Min) |
| Uncover, increase heat to medium, salt & pepper to taste, & cook, stirring until onions are well browned. (20-25 Min) |
| Gradually add broth & water while stirring. Bring to a boil, then add wine and reduce heat to low. |
| Cover & cook 30-40 minutes. |
| Rub garlic on both sides of bread and brush with EVOO. |
| Toast under broiler on both sides till golden. |
| Place toast in ovenproof soup bowls |
| Pour/ladel soup thru bread, sprinkle with cheese and dot with butter. |
| Bake until golden crust. |