4 tablespoons butter
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic minced
8 cups beef stock (64-ounces)
1/2 cup dry white wine or chicken stock
8 slices French bread toasted
2 cups Gruyere cheese grated
1/2 cup Parmesan cheese grated
Add onions, butter and salt to large Dutch oven with olive oil set on low heat until the onions are browned and caramelized, about 1 hour. Add garlic and heat thoroughly, about one minute. Pour in beef stock and wine (or chicken stock). Stir, cover and allow to simmer over low heat for 30 minutes. When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes. When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes.