1/4 cup olive oil
2 tablespoon butter
4 medium yellow onions cut into half moon pieces
4 crushed garlic cloves
2 bay leaves
3 spring of thyme or 2 teaspoon dry
1 cup white wine
8 cups chicken or beef stock for stronger flavor, darker color
1 teaspoon brown sugar
8 slices of swiss cheese
2 cup shredded gruyere cheese
1 crusty french baguette or sourdough (for a sour bite) cut into 1″ slices
salt and white pepper(spicy) or black pepper to taste
Over medium high, melt butter with olive oil in a Dutch oven(only this type of pot can make the onions cook well). Add the onions and cook, stirring occasionally scraping the bottom, for 15 minutes. Add the garlic and salt, cook for 10 minutes or until onions are golden brown (see pic), stirring and scrapping the bottom. Stir bay leaves and thyme, cook for 2 more minutes.
Pour in the wine first scrapping the bottom of pan, sugar and, stock, stir, bring to boil, stirring, reduce the heat to low, and simmer for 20 minutes. Meanwhile toast bread pieces and set aside.
Discard bay leaf and thyme, add pepper.
Preheat broiler. Pour the hot soup into 8 bowls. Fit 3 pieces of bread, overlapping if necessary. Place one slice of swiss cheese on each bowl and sprinkle 1/2 cup gruyere cheese. Put bowls under broiler for about 5 minutes or until cheese is crispy golden brown. Let is sit for 3 minutes and serve. Serves 8
FYI- Onion is a powerful anti-septic that is rich in vitamins A, B and C. It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fiber.