French Onion Soup

4 large white or yellow onions, peeled and thinly sliced
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon sugar
2 cloves garlic, chopped
½ cup dry white wine (I prefer Jackson-Kendall Chardonnay)
1 bay leaf
32 ounces beef broth
salt and pepper
toasted French bread
1 ½ cups Swiss Gruyere with some grated Parmesan cheese

In a soup pot, sauté onions in olive oil and butter over medium heat until well browned, about 30-40 minutes.  

Add the garlic and sugar to help the carmelization.  

Add the the wine and stock and bay leaf and simmer until flavors are well blended, about 30 minutes. 

Add salt and pepper to taste.  

Ladle into oven proof bowls, cover with toasted bread and sprinkle with cheeses. 

Bake at 350° for 10 minutes or until the cheese bubbles and is slightly browned. 

Serve immediately. Serves 6.