Try this. It's good.
Three Onion Soup
• 4 cups of onions sliced---1 leek, 2 large sweet onions and 4 shallots should be enough to make the 4 cups/cut the sweet onions in ½ and slice them in half moons.
• 1 large apple (I use Braeburn), peeled, cored and cut into small dice
• 4 TBS unsalted butter---1/2 stick
• 1 TBS vegetable oil
• 1 tsp fresh thyme leaves
• 2 TBS flour
• 1 TBS sugar
• 5 cups good beef stock, warmed
• ½ cup ruby port
• S&P to taste
• Croutons: ½” thick rounds of day old French bread or baguettes, toasted
• 2 cups shredded cheese, Swiss, Jarlsberg or Gruyere.
• Select a heavy duty 4 quart pot with a lid. Melt the butter with the vegetable oil over medium heat. Add the leeks and cook for 1-2 minutes or until they begin to soften
• Stir in the remaining onions, apple, thyme and pepper to taste, turn the heat to low, cover and cook for 15 minutes.
• Uncover the pot and stir in the salt and sugar. Continue cooking for 30-40 minutes, stirring frequently, until the onions are a deep golden brown.
• Stir in the flour and cook, stirring, for 3 minutes.
• Add the stock, port and check the seasonings. Bring to a gentle boil and simmer, partially covered, for 30 minutes.
Ladle the soup into oven proof soup bowls. Float a crouton on top of the soup and pile the crouton with cheese. Put the bowls under a broiler until the cheese is melted. Serve immediately
• For a de-fated version---Refrigerate the soup overnight and skim off the congealed fat that will accumulate before reheating over low heat.
• If you don’t have oven proof bowls, put the croutons on a baking sheet, pile the cheese on top and broil until the cheese is melted. Using a spatula, float the crouton into the soup and serve.