4 tbsp. butter
2 tbsp. olive oil
2 lbs. onions, thinly sliced (about 7 c.)
1 tsp. salt
3 tbsp. flour
2 qts. beef stock (fresh or canned) or 2 qts. water and 8 bouillon cubes
1 loaf French bread, cut into one inch thick pieces
2 tsp. olive oil
1 c. grated Swiss cheese

Melt butter in large saucepan. Add 2 tablespoons olive oil. Stir in onions and salt, cook uncovered, stirring occasionally for 20 to 30 minutes, or until onions are golden brown. Sprinkle flour over onions and cook stirring for 2-3 minutes, remove from heat.

In a separate saucepan, heat stock to simmering (or combine water and bouillon cubes and cook until dissolved). Stir hot stock into the onions. Simmer partially covered for another 30-40 minutes. While soup simmers, make croutons. Place bread on cookie sheet and bake for 15 minutes at 325 degrees. Lightly coat both sides of bread with olive oil. Turn slices over bake for another 15 minutes. Preheat oven to 375 degrees. Ladle soup into oven-proof individual bowls, top with croutons and spread the grated cheese on top. Bake for 10-20 minutes or until the cheese has melted. Serves 6 to 8.