Melt 1 T olive oil & 4 T unsalted butter in saucepan.
Add 2 lb. thinly sliced onions (I often use more than that) & 1 t sea salt.
Cook over low heat for 20-30 min until onions are golden-brown.
Sprinkle 1/3 c flour over onions,(OR thicken at end with 2 T cornstarch (first in tap water, then slowly add warm broth to cup before pouring whole thing so it doesn't clump...I think fills same purpose & works better sometimes)
Pour in 32 oz beef broth
Add salt n pepa to taste! (careful with the salt... I rarely add salt because its gross if too salty..like at Red Robin-yuck! :)
Add 2 lb. thinly sliced onions (I often use more than that) & 1 t sea salt.
Cook over low heat for 20-30 min until onions are golden-brown.
Sprinkle 1/3 c flour over onions,(OR thicken at end with 2 T cornstarch (first in tap water, then slowly add warm broth to cup before pouring whole thing so it doesn't clump...I think fills same purpose & works better sometimes)
Pour in 32 oz beef broth
Add salt n pepa to taste! (careful with the salt... I rarely add salt because its gross if too salty..like at Red Robin-yuck! :)
Toast bread slice in oven for 15 min. so hard and dry (otherwise when you put in soup it will be SOGGY) and cover top of soup. Cover with gruyere OR swiss (poor man version) cheese and bake/broil for 15 more min. in oven to brown top.
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