2 lb. onions
2 tbsp. olive oil
4 (16 oz.) cans beef broth
1 lb. Gruyere or Muenster cheese, grated
2 tbsp. butter
2 tbsp. flour
1 c. water
1/2 loaf French bread

Slice onions thinly. In a Dutch oven, heat butter and oil. Add onions and cook 10 minutes until onions begin to soften. Reduce heat to low, add salt and pepper to taste, and continue to cook slowly until onions are caramelized, 30 to 45 minutes. Stir flour into onions, bring to a bubble and cook 2-3 minutes. Slowly stir in stock and water. Simmer, covered for 15 minutes to blend flavors. Taste and season. Top with French bread slices and cheese and brown under broiler until cheese bubbles. Serves 4-5.