Ingredients:
2 T butter
1 T canola or vegetable oil
3 large yellow onions, thinly sliced
3 shallots, peeled & thinly sliced
1 t salt
8 c beef broth
1 c dry white wine
1 T brandy
1 T AP flour or gluten-free cup-for-cup flour
1 t black pepper
1 French loaf, cut into ½” slices
1 ½ c gruyère cheese, grated

Procedure:
1. Heat a heavy-bottom stock pot over medium heat. Add butter & oil, allowing them to melt. Add onions, shallots & salt.
2. Stir & cover, letting onions soften for 5 mins. Remove lid & let onions caramelize until golden brown, stirring occasionally. Adjust heat if browning too quickly.
3. While onions caramelize (45-60 mins), warm the beef broth in a separate saucepan over low heat.
4. Once onions are caramelized, add wine & brandy. Bring to a boil, then stir in flour & cook for 1-2 mins until thickened.
5. Slowly add warm broth & black pepper. Bring to a boil for 10 mins. Add salt & pepper to taste.
6. Heat broiler. Place ovenproof casseroles on a baking sheet. Ladle in soup, cover each with bread slices & sprinkle with gruyère cheese.
7. Broil until cheese melts & browns.
Serve immediately.

Tips:
Make caramelized onions by filling a slow cooker with sliced onions & shallots, pouring ¹⁄³ c vegetable oil over them, mixing well, covering & cooking on HIGH for 7-9 hours. The onions will cook down & caramelize beautifully.
For spoon-ready bites cut French bread into cubes instead of slices & toast in butter in a pan.