French onion soup

• 4 tbsp unsalted butter
• 4 tbsp extra virgin olive oil
• 4 large sweet onions
• 4 cup beef broth
• 1/2 cup red wine
• 1 tsp cornstarch
• 1 bay leaf
• 1 clove garlic
• 1 tsp sugar
• 1 loaf french baguette cubed and toasted or curetons
• 8 oz swiss or gruyere cheese

1. In a large sauce-pan over low-medium heat, melt butter and oil, add thinly sliced onion, garlic and bay leaf
2. saute covered slowly until translucent and golden about 20-25 minutes stirring occasionally
3. add broth and bring to slow simmer, reduce heat and add wine.
4. cook covered on low heat for 30 minutes
5. add little water to cornstarch and add slowly to soup just to thicken very slightly
6. remove bay leaf
7. position rack 6-8" under boiler
8. ladle soup into bowls and mound bread cubes over soup cover with cheese.
9. place soup bowls on a cookie sheet for easier handling
10. broiled 2-3 minutes or until cheese is browned and crusty careful not to burn

butter, extra virgin olive oil, sweet onions, beef broth, red wine, cornstarch, bay leaf, clove garlic, sugar, curetons, swiss

Taken from cookpad.com/us/recipes/331080-french-onion-soup (may not work)