2 oz butter
2 oz olive oil
4 large yellow onions, julienne
4 Tbsp flour
4 cup chicken stock
2 cup veal stock
2 oz Chateau Ste. Michelle Syrah
1 oz sherry
Salt and pepper
Heat a large, heavy-bottomed stockpot over medium high heat. Add the butter and olive oil. When the butter has melted, add the onions and saute about 1 minute. Reduce the heat to medium-low and continue cooking for 45 minutes, stirring often until the onions are caramelized, brown, and very soft. Stir in the flour and cook for about 30 seconds. Add both stocks and wine, whisking to combine. Bring to a boil, stirring often. Reduce heat to a simmer and cook for 30 minutes. Add sherry and salt and pepper to taste.
12 slices french baguette, toasted
1 ½ cups gruyere cheese
Ladle soup into individual serving bowls, and place 2 croutons on top then cover with grated cheese. Place under the broiler until the cheese melts and begins to brown.