Traditional French Onion Soup with Croutons

3 TB butter and 1 TB oil

2 lbs. onions, can be a mix of red and yellow

2 TB chopped garlic

1 tsp sugar

1/4-1/2 cup flour

1 cup red wine

4-5 cans beef broth (12 oz. cans)

1 bay leaf

sage, 1/2 tsp dried or 1 TB fresh

rosemary, optional

1/4 c. brandy or sherry

baguette

butter

garlic

herbs

swiss or provolone cheese

Slice onions. Melt butter and oil in a heavy pot. Add onions and sugar. Cook over medium heat until rich brown in color. Should take at least a half hour. Add garlic towards the end of browning the onions. Add flour to the mixture. May need a little more butter if the mixture is too dry. Stir for 2 minutes over medium heat. Add in red wine, mix with a whisk, and simmer for 2 minutes. Add beef broth and remaining ingredients. Simmer 30-40 minutes, longer if possible. at least 2 hours is optimal if you have the time.

season with salt and pepper to taste.

Croutons

Slice sourdough baguette in 1/2" thick slices. Melt butter with garlic and herbs of your choice. Drizzle or brush bread with butter mixture. Bake at 350 degrees turning over when one side is golden to brown the other side.

Pour soup into bowl. Add a crouton. Cover with swiss or provolone cheese. Broil until melted.