Ingredients

2 pounds onions, finely sliced(900 g) 6 tablespoons butter (75 g) 2 tablespoons vegetable oil (30 ml) 4 tablespoons flour (45 g) 2 quarts hot beef stock (2 liters) 3 cups dry white wine (3/4 liter) 1/2 cup port (125 ml) Salt, freshly ground pepper 12 slices French bread 1 tablespoon olive oil (15 ml) 3 cloves garlic 3/4 cup grated Gruyere and Parmesan cheese, combined (75 g)

Description

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