4 tbsp. butter (1/2 stick)
2 tbsp. olive oil
6 c. sliced yellow onions
4 cloves garlic, minced

Cook in large skillet until onions are brown, add the following seasonings: 1/2 tsp. dried thyme 3 tbsp. Dijon style mustard

Sprinkle salt and fresh ground pepper to taste. Add: 1/4 c. wine vinegar 3 qts. beef stock (broth)

Heat well together.

CROUTONS:

8 thick slices French bread, toast
4 tbsp. (1/2 stick) butter, room temperature
4 tbsp. olive oil
3 cloves garlic, minced

CHEESE GRATINEE:

8 oz. Gruyere cheese, shredded
8 oz. smoked Mozzarella or Gouda cheese, shredded