French Onion Soup

2 tablespoons of unsalted butter
¼ cup vegetable oil
3 ½ lbs onion, thinly sliced
2 cups dry white wine
6 cups of chicken stock or canned low-salt broth
1 thick French bread baquette, sliced and toasted
1 cup grated Gruyere cheese

In a heavy, large pot, melt butter and oil over med.  Heat.   Add onions and cover. Cook until lightly colored stirring occasionally for about 45 mins.  Add wine and bring to a boil – scraping up any brown bits.  Cook for 5 mins.  Add stock and bring to simmer. Simmer uncovered 1 ½ hrs.  Season to taste (can be prepared 1 day ahead – cover and refrigerate, then bring to simmer before next steps)
Preheat broiler.  Place soup into broiler proof bowls, top with slices of toasted French bread. Sprinkle with grated cheese and broil until cheese melts.  Serve immediately.  Serves 6