Ingredients
2 tablespoons unsalted butter
2 tablespoons Carapelli Extra Light Olive Oil
6 large yellow onions, very thinly sliced
2 teaspoons sugar
1 teaspoon salt
2 tablespoons all-purpose flour
6 cups beef stock or broth
1/4 cup dry sherry
6 baguette or French bread slices (1/4-inch thick)
6 (1-ounce) slices Gruyere cheese



Cooking Directions
In a large stockpot, melt the butter and Carapelli Extra Light Olive Oil. Stir in the onions, cover and cook over low heat, stirring occasionally for about 30 minutes or until onions are softened. Add sugar and salt. Cook over medium heat, uncovered for an additional 30 minutes or until lightly browned. Add flour during the last 5 minutes of cooking. Add stock or broth and sherry to the onions. Bring mixture to a boil. Simmer soup for 10 minutes. Ladle soup into six oven-proof bowls. Top each serving with a slice of bread. Drizzle bread with a small amount of Carapelli Extra Light Olive Oil and top with a slice of cheese. Place bowls on a sturdy cookie sheet and place under a preheated broiler. Broil until cheese melts and is hot and bubbly. Serve immediately. Serves 6.

Preparation Time: 15 minutes

Total Time: 1 1/2 Hours

Wine Suggestion: Merlot