2 Tablespoons butter 2 Tablespoons olive oil 5 onions, thinly sliced 3-1/2 cups gf beef or chicken stock *Sauce left over from ’Chicken with 40 Cloves of Garlic’ *Garlic cloves from ’Chicken with 40 Cloves of Garlic’, garlic squeezed out of skins 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 cup gruyere cheese, grated Gf french bread, sliced and toasted *If you would like to make this recipe without making the ’Chicken with 40 Cloves of Garlic’ first, substitute with 5-6 cloves of roasted garlic.
Heat a large heavy sauce pan or small stock pan over medium-low heat. Add butter and oil and heat until butter has melted. Add onions and cook and stir over medium heat, about 15 minutes. When onions start to brown, reduce heat to medium-low and cook, covered for about 40 minutes, stirring often. Onions should be a rich brown, but not burnt. Stir in stock and sauce from chicken recipe, if using. Increase heat to high, bring to a boil. Add garlic from chicken recipe or roasted garlic, salt and pepper. Simmer, partially covered for 20 minutes.
Place 6 oven-proof bowls on a baking sheet. Ladle soup evenly into each bowl. Top each with a slice of bread and an equal amount of grated cheese. Broil in oven until cheese melts and begins to brown. Serve immediately.
The best way to make this recipe is to prepare ’Chicken with 40 Cloves of Garlic’, the day before and to use the left over garlic cloves and sauce to enrich this soup.