2 oz grapeseed oil
3 lb sweet onions, large julienne
5 cloves garlic, sliced thin
4 cups chicken stock
4 cups beef stock
Kosher salt and cracked black pepper
1 Loaf French bread
1 lb Gruyere cheese, grated
DirectionsAdd oil to large Dutch oven. Add 1/3 of onions. Do not stir onions until they start to brown. Slowly stir in more onions a handful at a time allowing moisture to evaporate and onions start browning. Repeat this until all onions have turned to an amber color.
Stir in garlic, and sauté 5 minutes. Deglaze pan with 1 cup stock, then pour in remaining stocks, when soup has reached a boil, reduce to a simmer. Season with salt and pepper, to taste.
Slice French bread on bias. Lightly toast to dry.
Fill soup crock 1-inch from top with onion soup. Place crouton on top of soup, cover with cheese; place under broiler for 1 minute to melt and brown cheese.