French Onion Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	tablespoons	unsalted butter
2	tablespoons	olive oil
2	large	sweet onions -- sliced thin
2	large	red onions -- sliced thin
1	tablespoon	all-purpose flour
1/2	teaspoon	salt
1/4	teaspoon	white pepper
1/4	teaspoon	dried thyme
1/2	cup	white wine
3	cups	low sodium chicken broth
2	cups	low sodium beef broth
1	whole	bay leaf
1/2	pound	French bread -- 6 slices
12	ounces	Gruyere cheese

Melt butter in large pot or Dutch oven over medium-low. Add olive oil and onions. Cook stirring occasionally until caramelized. This will take about a half hour.

Add flour and cook stirring for about 1 minute.

Add wine and stir scraping up any browned bits.

Add salt, pepper, thyme, bay leaf, and both broths. Bring to a boil.

Reduce heat and cover and simmer for 30 minutes. Remove bay leaf.

Toast the bread.

Ladle soup in broiler safe bowls. Top with toasted bread and cheese. Broil until cheese is melted.

Notes: You can make this vegetarian and use all vegetable broth.

Makes 6 servings.

Per Serving: 506 Calories; 28g Fat (50.7% calories from fat); 31g Protein; 30g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 875mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat.