French Onion Soup

• 4 whole Sweet Onions, Sliced Into Half Moons
• 1 Tablespoon Salted Butter, Or More If Needed
• 2 Tablespoons Olive Oil
• 1 Tablespoon Flour
• 1 teaspoon Fresh Cracked Pepper, Or To Taste
• 3/4 cups Red Wine
• 1-1/2 Tablespoon Worcestershire Sauce
• 1 whole Bay Leaf (optional But Recommended If Using Canned Stock)
• 6 cups Beef Broth Or Stock
• 4 slices French Bread Baguette, Sliced Diagonally (or More)
• 1/2 cups Shredded Parmesan Cheese (or More)
• 12 slices Gruyere Cheese (you'll Need 2 To 3 Slices Per Bowl)

1. In a Dutch oven over medium heat, saute the onions in butter and olive oil for about 45 minutes or until onions are almost caramelized.
2. Sprinkle the flour over the onions, stir and cook for about a minute. Add the pepper.
3. De-glaze the pan by stirring in the red wine. Add the Worcestershire, bay leaf (I recommend using the bay leaf if using canned beef broth) and broth. Gently simmer for 45 minutes or so.
4. Turn the broiler to high. Put the baguette slices on a baking tray. Lightly toast them under the broiler.
5. Place 4-6 oven safe bowls on a sturdy cookie sheet. Ladle soup into the bowls and add a baguette slice to each. Top with 2 to 3 slices of Gruyere cheese and sprinkle with Parmesan. Broil for 3-5 minutes, until nicely browned and bubbly.

sweet onions, butter, olive oil, flour, fresh cracked pepper, red wine, worcestershire sauce, bay leaf, beef broth, bread, parmesan cheese, gruyere cheese

Taken from tastykitchen.com/recipes/soups/french-onion-soup-23/ (may not work)