French 7-onion soup

Ingredients

• 2 tablespoons butter
• 1/4 cup olive oil
• 3 pounds onions, thinly sliced to about 8 cups' worth
• 1 teaspoon sugar
• 1/4 cup flour
• 1 cup red wine
• 4 cups beef broth
• 1 1/2 teaspoons dried thyme
• 2 bay leaves
• salt and pepper to taste
• 4 1/2-inch-thick pieces of baguette
• 1 clove garlic
• 1/2 cup shredded gruyere cheese
• 1/2 cup shredded swiss cheese

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Preparation

• In a large pot over medium heat, heat the oil and butter together until the butter is melted. Add the sliced onions and stir until all onions are coated.
• Cover the pot and turn the heat to low. Cook for three hours, stirring every fifteen minutes or so, until the onions are golden brown.
• Sprinkle the onions with the flour, stir until coated, and cook another five minutes.
• Slowly pour in the red wine and cook, stirring, until about half the wine is evaporated. Add the broth, thyme, bay leaves, salt and pepper.
• Simmer uncovered for 30-45 minutes. When ready to serve, mix the cheeses together in a bowl.
• Rub the baguette slices with garlic, toast them, then cut them into crouton-size bites. Ladle the soup into oven-proof bowls and top with the croutons.
• Heat broiler on high. Top the entire bowl generously with the cheese mixture and place on a baking sheet under the broiler for 4-5 minutes to melt and brown the cheese.