3 #’s yellow onions, peeled and cut in half through the stem end -and sliced very thin

3 T olive oil + 1 T butter

1 garlic clove, minced

2 t kosher salt  + 1 t fresh ground black pepper

1 T flour

3/4 cup dry white wine

1 quart chicken stock*

1 quart beef/veal stock*

toasted french bread- or croutons to place on top of soup

2 cups gruyere cheese, grated

In a heavy 5 quart dutch oven, or other heavy pot,such as Le Crueset, heat the oil until bubbly, but not brown.  Add the sliced onions, stir frequently, and saute on low-medium heat until they start to take on a golden color- about 30 minutes.

Add the butter and garlic, and salt and pepper. Stir well and cook another few minutes. Sprinkle with the flour and stir well.

Raise the heat and add the wine- keep stirring and reduce by half. Add the stock and simmer for about an hour. I want the onions to melt in the mouth.  Adjust seasoning.

Preheat the broiler. Ladle the soup into oven proof bowls that have been place on a rimmed baking sheet.  Top with the toasted bread, divide the cheese among the bowls.

Broil until the cheese melts to a crispy golden brown. Serves 6

* Use best quality low sodium stocks. Williams Sonoma and other cooking stores often sell excellent stock bases . Small meat markets often have stocks in their freezer-  locally,“Clancy’s” in Linden Hills is an excellent resource.