Step 1: Ingredients
1 Tablespoon olive oil
2.5 pounds thinly sliced yellow onions
1 teaspoon salt
3 Tablespoons flour
8 (2 quarts) cups light beef stock, hot
1 cup dry red wine (I used a cabernet sauvignon)
1 bay leaf
1/2 teaspoon sage
Salt and pepper to taste
thickly cut slices of French bread or baguette, toasted well
1.5 cups or more, grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)
Step 2: First you caramelize the onions.
Cook for about 30 minutes, flipping/stirring often until onions turn golden brown.