FRENCH ONION SOUP
JAYNE BURTON


6 tbsp. unsalted butter plus 2 tbsp. cut into small pieces.
4 tbsp. extra virgin olive oil
2 lbs. Yellow onions, very thinly sliced
1 1/2 tbsp. all purpose flour
8 cups beef broth
1 cup dry white wine
2 cloves garlic
8 English muffin halves
4-6 cups grated gruyere or swiss cheese
salt and ground black pepper to taste.

In a heavy saucepan over medium heat melt 6 tbsp. butter with 1 tbsp. olive oil.
Add onions and cook until translucent. Reduce heat to low and cook 15 minutes. Season with salt and pepper.
Increase heart to medium and cook, stirring often until onions are well browned. 20 to 25 min.
Sprinkle flour over onions, Cook while stirring until flour is well blended and fragrant. 2 to3 min.
Add beef broth and water one cup at a time while stirring. Bring to a boil and add wine.
Reduce heat to low and cover. Cook 30 to 40 minutes until onions begin to dissolve.

Place English muffin halves on baking sheet, Rub both sides with garlic and olive oil. Toast 1 to 2 minutes on each side, turning once.

Ladle soup into ovenproof bowls, top with toasted muffin, sprinkle with cheese and dot with remaining butter.

Bake in a pre heated oven at 450* for 10 to 15 minutes.

Serves 8