Serves: 6-8

Ingredients Soup:

• 2 Tablespoons butter
• 2 tablespoons oil
• 2 pounds onions thinly sliced (7 cups)
• 1 teaspoon salt
• 2 tablespoons GF flour
• 4-13 oz cans beef stock
• 1-13 oz can chicken stock

Directions:

• Melt butter with oil in large sauce pan.  Stir in onions and 1 teaspoon salt.  cook over low heat for 20-30 minutes or until onions are golden brown.
• Sprinkle flour over onions and cook 2-3 minutes.
• In a separate pot, bring stock to simmer then pour into onions.
• Cook soup on low hear partially covered, for another 30-40 minutes.
• Add salt and pepper if needed.

Ingredients Croutons:

• 12-16  one inch slices of GF bread
• 2 Tablespoons olive oil cheese
• 1 clove garlic, cut
• 1 cup Swiss & Parmesan grated cheese (combined)

Directions Croutons and to finish soup:

• Heat oven to 325°.
• Make croutons while soup simmers
• Bake bread slices on baking sheet for 15 minutes.
• Coat both sides of bread with olive oil and turn over and bake other side for another 15 minutes.
• After baking rub each slice with cut garlic clove.
• Cut into cubes and let sit.
• Put croutons into individual oven safe bowls and ladle soup into bowl over croutons.
• Spread cheese on top.
• Sprinkle a little olive oil over cheese.
• Bake at 375° for 15-20 minutes until cheese melts.
• put under broiler for 1-2 minutes to brown cheese if desired.

(note:  You can substitute packaged GF croutons.)