Soup: In a heavy 4 to 5 quart saucepan, melt butter with oil over medium heat. Stir in onions and salt and cook, uncovered, stirring occasionally for about 30 minutes, until onions are a rich brown color. Sprinkle with flour and mix to blend; cook about 1 minute more. Remove pan from heat. In a separate saucepan, prepare beef stock, if necessary (see below). Add the beef broth to the onion mixture; return the pan to the heat and bring to a boil. Reduce the heat to low and simmer, partially covered, for about 45 minutes.

Taste for seasoning and add salt and pepper, if desired.

**Croutons: While the soup is cooking, I usually just cut up a sourdough roll into about 1" chunks, about bite size or a little larger. I put them on a pie plate or small cookie sheet and place in a preheated 250 degree oven for maybe about 15 minutes or so, until crisp but not toasted on top. Then, I turn over and let dry for another 10 minutes or so (you'll have to check them because I'm guessing on times here). You can butter and/or season the bread before drying but I don't do so myself.

To serve: Place a few croutons in the bottom of each ovenproof soup bowl. Add some mozzarella cheese on top. Ladle soup over cheese (the croutons will rise). Top with additional cheese. Place the soup bowls on a cookie sheet (I line mine with foil for easier cleanup). Sprinkle with a little paprika, if desired. Place the cookie sheet under the broiler and broil until the cheese is melted and very lightly browned. Remove and serve immediately but beware those hot bowls!

*Beef broth: I make my broth with a quality beef base which you can often find in your local grocery store or order by mail order. The broth Makes this soup so don't use plain bouillon etc. You can certainly make your own broth from scratch, if so inclined. I am currently using one called "Superior Touch Better Than Bouillon" beef base from Vons. I add 3 Tbsp. Base to 2 quarts boiling water and stir to mix, then add to the onions as described above.

about 4 people that way, depending on the size of your bowls.

Serves: 4 Original Recipe from the kitchen of Debbie Carlson