Red Onion Soup

3 Tablespoon Vegetable oil
2 Tablespoon Unsalted butter
3 Cloves peeled garlic; thinly sliced
2 Pound Red onions; thinly sliced
1/4 Cup Dry white wine
1/4 Cup Balsamic vinegar
1/4 Cup Flour
4 Cup Beef broth
4 Cup Chicken broth
1/2 Teaspoon Dried thyme
1 Bay leaf
1 Long French baguette bread
2 Large Cloves peeled garlic
Salt and freshly ground black pepper
1/4 Cup Cream; optional
2 Cup Grated French Gruyere or Italian Parmesan cheese

In a 12-inch casserole or saucepan, heat the oil and butter. When the oil
and butter are hot, add the garlic and onions, and stir fry for a minute.
Cover and simmer, over low heat, for 15 minutes, stirring every 5 minutes to
make sure the onions don't burn.

Add the wine and vinegar and cook for a minute to evaporate some of the
alcohol. Add the flour and stir, over low heat, for a minute. Add the beef
and chicken broth, thyme and bay leaf, and over medium heat, bring to a
boil. Whisk, cover and simmer, over low heat for 30 minutes.

Meanwhile preheat the oven to 350 F. Cut the French bread on the diagonal
into sixteen 3/4-inch thick slices. Set them on a baking sheet and toast
them in the oven for 20 minutes, turning them once, or until dried out. When
dried out, rub each side of the bread slices with garlic.

Remove and discard the bay leaf from the soup and season it with salt and
pepper to taste. Stir in the cream if used and remove the soup from the
heat.

Scatter some grated cheese on one side of the toasted bread and broil for a
few seconds or until the cheese is golden. Garnish each portion with 2
cheese covered bread rounds.