Soup: french onion soup (au pied de cochon restaurant/par

2 tb (1/4 stick) unsalted butter
    1/4 c  Vegetable oil
  3 1/2 lb Onions, thinly sliced
      2 c  Dry wine
      6 c  chicken stock or canned
           Low-salt broth

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     12    1/2-inch thick French Bread
           Baguette slices, toasted
      1 c  Gruye're Cheese (about 4 oz)
 
  Melt butter with oil in heavy large pot over medium heat.  Add onions,
  cover and cook until lightly colored, stirring occasionally, about 45
  minutes.  Add wine and bring to boil, scraping up any browned bits. Cook 5
  minutes.  Add browned bits.  Cook 5 minutes.  Add stock and bring to
  simmer.  Simmer uncovered 1-1/2 hours.  Season to taste with salt and
  pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate. Bring to
  simmer before continuing.)
  
  Preheat broiler.  Ladle soup into boilerproof bowls.  Top with slices of
  toasted French bread.  Sprinkle with grated Gruyere cheese.  Broil until
  cheese melts.  Serve immediately.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
  
  Shared by Cate Vanicek