French Alpine Cheese, Tomato, and Onion Soup

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 yellow onions, thinly sliced
• Salt to taste (I use both smoked and sea salt)
• 1/3 cup all-purpose flour
• 2 pounds tomatoes, coarsely chopped
• 1/2 cup dry white wine
• 6 cups water
• 4 to 6 slices country bread, well toasted
• 1/2 pound Gruyere or Tomme de Savoie cheese, diced (about 1 cup)

1. In a large saute pan, heat the oil and butter and saute the onions over medium-high heat until golden brown, about 10 minutes.
2. (I find it easiest to do this in two batches.)
3. Salt the onions lightly, then sprinkle them with the flour and place them in the slow cooker insert.
4. Add the tomatoes, wine, and water.
5. Cover and cook on low for 6 to 8 hours, or until the onions are quite soft and flavors have had a chance to meld.
6. When you are ready to serve the soup, adjust the salt to your taste, place a slice or so of bread in the bottom of each soup bowl, then toss in some of the cheese.
7. Ladle some hot soup and vegetables over the top of the bread and cheese and serve.
8. I would enjoy either a dry, acidic white wine such as an Alsatian Pinot Gris or Riesling, or a good, fruity mountain red.

vegetable oil, unsalted butter, yellow onions, salt, flour, tomatoes, white wine, water, country bread, gruyere

Taken from www.epicurious.com/recipes/food/views/french-alpine-cheese-tomato-and-onion-soup-379720 (may not work)