Serves 6 to 8.

4 tbsp. butter
2 tbsp. vegetable oil
2 lb. onions, thinly sliced (about 7 c.)
1 tsp. salt
3 tbsp. flour
2 qt. beef stock, fresh or canned

In a heavy 4 to 5 quart saucepan or a soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and 1 teaspoon salt, and cook uncovered over low heat, stirring occasionally for 20 to 30 minutes or until onions are a rich golden brown. Sprinkle flour over onions and cook, stirring for 2 or 3 minutes. Remove pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered for another 30 to 40 minutes, occasionally skimming off fat. Taste for seasoning and add salt and pepper, if needed.

CROUTES:

12 to 16 (1 inch thick) slices French bread
2 tsp. olive oil
1 garlic clove, cut
1 c. grated, imported Swiss cheese OR Swiss & freshly grated Parmesan cheese combined

While the soup simmers, make the croutes.

Preheat the oven to 325 degrees. Spread the slices of bread in 1 layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn slices over and bake for another 15 minutes or until bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.

To serve, place the croutes in a large tureen or individual soup bowls and ladle soup over them. Pass cheese separately.

ALTERNATIVE:

This is the best way to serve it.

To make Onion Soup Gratinee, preheat oven to 375 degrees. Ladle soup into an oven-proof tureen or individual soup bowls, top with croutes and spread grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10 to 20 minutes, or until cheese has melted, then slide the soup under a hot broiler for a minutes or two to brown the top if desired.