Preparation:
sprinkle grated gruyere and parmasan cheeses onto bread slices pass under boiler, until bread is toasted and cheese melts remove from oven and set aside heat butter and oil in a stockpot, over a medium-low flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup of broth to blend with flour add remaining broth, water, and wine-mix well bring to a boil, reduce heat, cover, and simmer for 30 minutes season to taste with salt and pepper place toasted bread into individual bowls ladle soup over bread serve immediately |
