- 1 ½ Tb Butter
- 1 ½ Tb Olive Oil
- 1 Tb Flour
- 2 Garlic Cloves – Minced
- 4 Yellow Onions (not sweet) – Large
- 2 cups Tiziano Pinot Grigio
- 3 cups Chicken Stock
- 3 cups Beef Stock
- 1 Tablespoon Italian Seasoning
- 1 French Baguette
- ½ cup Gruyere or Swiss cheese – shredded or sliced
Melt 1½ T. butter with 1½ T. olive oil in large pot over medium heat. Add 1 minced garlic clove and 4 large onions, very thinly sliced (you can leave them as rings or cut the rings in half) and cook onions until soft, about 10 to 15 minutes.
Sprinkle 1 T. flour over softened onions and cook for about 5 more minutes.
Pour in 2 c. Blonde Bombshell that you would drink and simmer for 10 minutes. Pour in 3 c. chicken stock, 3 c. beef, and 1 tbs. Italian season. Simmer everything for about 45 minutes. If it gets too stew-y, add a little more stock. Add salt and pepper to taste.
Ladle soup into oven-proof bowls, preferably ramekins or crocks. Place a thin slice of French bread on top of soup, sprinkle with cheese, and stick under broiler until the cheese is all gorgeous bubbly, about 5 minutes.
Serve with remaining Tiziano Pinot Grigio wine!