4 large onions, sliced and divided into rings
3 tablespoons olive oil
4 tablespoons butter
32 ounces broth (beef or vegetable)
8 ounces red wine
Salt and pepper to taste
8 ounces Gruyere cheese, shredded
Croutons to top
Soup crocks or other ovenproof bowls to serve

Heat a heavy saucepan on high heat. Add the oil and butter. When the butter is melted, add the onions, stirring to coat in the oil and butter. Reduce to medium heat and cook, undisturbed, until the onions are soft and a rich brown colour. Add the broth and the wine and allow to come to a boil, then reduce the heat and simmer for 15 minutes. (Preheat oven to 200 degrees at this time.) Add salt and pepper to taste. Put the soup into the crocks, add croutons as desired. Top each crock with half of the shredded cheese. Place crocks onto a baking sheet and place in the oven until cheese is melted, lightly browned and bubbly. (Watch closely so that it doesn't burn.) Serve immediately -- best with a salad of mixed greens and a loaf of crusty bread. Serves 2.

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