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French Onion Soup (Au Pied De Cochon Restaurant)

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      Title: FRENCH ONION SOUP (AU PIED DE COCHON RESTAURANT)
 Categories: Cheese/eggs, Poultry
      Yield: 6 Servings
 
      2 tb Unsalted butter
    1/4 c  Vegetable oil
  3 1/2 lb Onions, thinly sliced
      2 c  Dry wine
      6 c  Chicken stock or canned
      1    Low-salt broth
     12    1/2-inch thick french bread
      1    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
 
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