Giant Crouton Bathing in French Onion Soup/OMG

French Onion Soup (Julia Child’s version)

3 T. butter
1 T. olive oil
1 1/2 lbs. yellow onions, sliced thin
1 t. salt
1/2 t. sugar
3 T. flour
2 qt. beef broth
1 c. white wine (like Chablis)
1 bay leaf
1/2 t. sage
S&P to taste

Saute onions in butter and olive oil (use a large kettle for this soup). Turn heat up to moderate low and cover pan. Cook 15 minutes and stir now and then. Uncover and add salt and sugar. Stir. Cook another 30 minutes, stirring occasionally. Onions should be golden brown. Lower heat and add flour. Stir to coat onions well. Cook about 2 minutes. With a wire whisk, stir in about one cup of the broth and stir until smooth. Add rest of broth, wine, bay leaf and sage. Bring to a simmer and cook for another 30-40 minutes. Season with salt and pepper. Serve with giant cheese croutons.

Swiss Cheese Croutons

Heat oven to 325 degrees F. Cut some French bread into 1″ slices. Place in single layer on baking sheet lined with parchment. Bake 15 minutes. Remove from oven and brush with olive oil. Sprinkle with shredded Swiss cheese. Bake another 15 minutes. Serve on soup.