Title: Au pied de cochon re (french onion soup)
 Categories: France, Alcohol, Cheese/eggs, Soups/stews, Ethnic
      Yield: 6 Servings
 
      2 tb (1/4 stick) unsalted butter
    1/4 c  Vegetable oil
  3 1/2 lb Onions, thinly sliced
      2 c  Dry wine
      6 c  Chicken stock or canned
           Low-salt broth

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     12    1/2-inch thick French Bread
           Baguette slices, toasted
      1 c  Gruye're Cheese (about 4 oz)
 
  Melt butter with oil in heavy large pot over medium heat. Add onions,
  cover and cook until lightly colored, stirring occasionally, about 45
  minutes. Add wine and bring to boil, scraping up any browned bits.
  Cook 5 minutes. Add browned bits.  Cook 5 minutes. Add stock and
  bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with
  salt and pepper. (Can be prepared 1 day ahead.  Cover and
  refrigerate.  Bring to simmer before continuing.)
  
  Preheat broiler.  Ladle soup into boilerproof bowls. Top with slices
  of toasted French bread.  Sprinkle with grated Gruyere cheese. Broil
  until cheese melts. Serve immediately.