6 tablespoons butter
1 tablespoon olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 lb. gruye re, shredded
Melt 3 tbsp. of the butter and the oil in a large heavy pot over
medium-low heat. Add onions, cover and cook, stirring occasionally,
until soft and translucent, about 20 minutes. Increase heat to
medium-high, uncover, and add the sugar and season to taste with
salt. Saute, stirring often until onions are very soft and a deep
golden brown.
Reduce heat to medium, sprinkle in flour and cook, stirring
constantly, for 2-3 minutes. Add about 2 cups of stock and stir to
blend, then add remaining 6 cups of stock and the wine. Season to
taste with salt and pepper and simmer for about 30 minutes. Adjust
seasoning to taste.
Preheat oven to 425F. Meanwhile, slice the bread into at least
8 thick slices. Butter both sides of the bread with the remaining
3 tbsp. of butter, then toast until golden brown on both sides in
the oven.
Place a slice of toast in each of 8 ovenproof bowls, then fill
bowls with the onion soup. Spread a thick layer of cheese on top
of soup. Set bowls in 2 baking pans, place in the oven and bake
until cheese has browned.