Onion Soup

2 Tbsp. butter
2 Tbsp. olive oil
4 lbs (about 8) onions, halved and thin sliced
Garlic
Salt & pepper
½ cup wine substitute
2 cans (14.5 oz.) beef broth
2 cans (14.5 oz.) chicken broth


In a large, heavy pot, heat butter and oil over medium heat. Add onions, garlic, salt, and pepper. Cover and cook, stirring occasionally, 12 to 15 minutes. Uncover and cook another 25 to 30 minutes until onions are dark golden brown. If pan gets too dry, add a little water. Add wine substitute. Cook until syrupy, 2-3 minutes. Add broth and 2 cups water. Salt and pepper to taste. Bring to a simmer and serve. Goes good with Swiss or gruyere cheese on toasted French bread.