French Onion Soup

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2-1/2 pounds Onions, Sliced
• 8 sprigs Fresh Thyme, Divided Use
• 1 cup White Wine
• 10 ounces, fluid Beef Consomme
• 32 ounces, fluid Beef Stock
• 32 ounces, fluid Chicken Stock
• 2 leaves Bay Leaves

1. Place the butter and olive in the bottom of a Dutch oven. Top with sliced onions and half the sprigs of thyme.
2. Place on low heat (about a 3 on a scale of 1-10) and do not stir. In about 15-20 minutes, give the onions a stir and turn down the heat. Every 20-30 minutes check on the onions, giving them a quick stir. Approximately 2-3 hours later, they should be done. It can go faster on some stoves, longer on others.
3. At the 2-3 hour mark, turn heat up to medium, adding in the wine a few ounces at a time. Stir in the consomme, stocks, the rest of the thyme, and the bay leaves. Bring to a simmer and turn down to low. You want the heat as low as possible but still have it simmering. It will cook for 3-4 hours more. The longer it cooks the deeper and richer the flavors.
4. I know it is typically served with a nice slice of thick toast with melted cheese on top, but I prefer to make grilled cheese sandwiches to dip into the soup.
5. Enjoy!

butter, olive oil, onions, thyme, white wine, fluid beef, fluid beef, chicken, bay leaves

Taken from tastykitchen.com/recipes/soups/french-onion-soup-8/ (may not work)