Soups
A
6 large yellow onions, thinly sliced
2T butter
1T olive oil
B
6C beef broth
1/3C dry wine (red) (optional)
Salt and pepper
French bread
Butter
Shredded Gruyere or Parmesan
Saute A. Cover and simmer 15 minutes.
Add B, then salt and pepper.
Bake at 300 degrees for one hour.
Toast bread in oven (325 degrees for 20-25 minutes), butter and top with cheese.
Top each bowl of soup with a slice or two.
Optional: Cover top of soup with shredded cheese and broil.