Best French Onion Soup

• 2 tablespoons butter, unsalted
• 1/4 cup vegetable oil
• 3 1/2 pounds onions thinly sliced
• 2 cups wine dry
• 6 cups chicken broth
• 12 slices bread, french baguette 1/2 inch thick, toasted
• 1 cup gruyere cheese

1. Melt butter with oil in heavy large pot over medium heat.
2. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes.
3. Add wine and bring to boil, scraping up any browned bits.
4. Cook 5 minutes.
5. Add browned bits.
6. Cook 5 minutes.
7. Add stock and bring to simmer.
8. Simmer uncovered 1 1/2 hours.
9. Season to taste with salt and pepper.
10. (Can be prepared 1 day ahead.
11. Cover and refrigerate.
12. Bring to simmer before continuing.)
13. Preheat broiler.
14. Ladle soup into boilerproof bowls.
15. Top with slices of toasted French bread.
16. Sprinkle with grated Gruyere cheese.
17. Broil until cheese melts.
18. Serve immediately.

butter, vegetable oil, onions, wine dry, chicken broth, bread, gruyere cheese

Taken from recipeland.com/recipe/v/best-french-onion-soup-43310 (may not work)