|Salt and pepper to taste|
|1 cup||dry red wine||(I used a cabernet sauvignon)|
|8 cups||light beef stock||(2 quarts) hot|
|25 pounds||thinly yellow onions||sliced|
|3 Tablespoons||Butter||(or earth balance)|
|1 Tablespoon||olive oil|
|thickly cut slices||French bread or baguette||toasted well|
|15 cups||or more||grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)|
1. 1. Melt butter and oil in a heavy 4 quart deep, wide pan. Add onions and toss to coat. Cook over low-medium heat, flipping onions occasionally, about every 10-15 minutes. When onions are tender and translucent, raise heat to medium high and stir in salt.
2. Cook for about 30 minutes, flipping/stirring often until onions turn golden brown.
3. 2. Add 1 cup wine to onions. Stir, making sure to scrape the pan as it deglazes. Cook for about 5 minutes, until wine is reduced.
4. 3. Add onion mixture and a bay leaf to stock, stir in sage and keep at a low simmer for an hour. Season with salt and pepper to taste.
5. 4. At serving time, toast slices of bread in a 350Âº oven until hardened. Ladle soup in individual bowls or crocks or into a casserole dish. Float toasted bread on top, sprinkle generously with cheese. Either broil for a few minutes to melt and toast cheese or bake at 350º for 15 minutes.