2 tablespoons olive oil
2 tablespoons butter
About 3 pounds sweet onions, such as Vidalia or Tuscan red
1/2 cup red wine (optional)
About 6 cups of beef or vegetable stock
Sea salt and freshly ground black pepper
Thick slices Italian bread, toasted
Grated Parmigiano or pecorino cheese
In a large soup pot, melt the butter with the olive oil over low heat. Thinly slice the onions. Add to the pot and cook over low heat, stirring occasionally. Simmer low and slow for 30 minutes until the onions are translucent and golden. (Do not rush this step – allow the onions to slowly simmer, drawing out their sweetness.)
If using, add the wine and simmer until reduced to about half. Add in the stock and simmer for about 20 minutes. Season to taste with salt and freshly ground black pepper.
Meanwhile, toast the bread. Place one slice of toasted bread in the bottom of each soup bowl. Ladle the soup over the bread and sprinkle with a generous amount of cheese. Allow to rest for a minute to allow the cheese to melt slightly. (Alternatively, heat the oven to 400 degrees Fahrenheit. Using ovenproof bowls, place the bowl in the oven for about 5 minutes until the cheese has melted through.) Serve!