French Onion Soup with Crouton Bread

French Onion Soup Preheat oven to 325 degrees for croutons. Heat broth in separate large dutch oven pan on low to medium heat before you start to cook the onions. Slice onions. In a heavy 4- to 5-quart saucepan or a soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and 1 tsp. salt, and cook uncovered over low heat, stirring occasionally for 20 to 30 minutes, or until the onions are a rich golden color and limp in consistency. Sprinkle flour over the onions and cook, stirring, for 2 to 3 minutes. Add the preheated beef/chicken stock and simmer for another 30 to 40 minutes. Taste for seasoning, and add salt and pepper, if needed. Can be set on simmer until ready to serve, stirring occasionally. Croutons While the onions are cooking, make the croutons. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. Remove from the oven. With a pastry brush, lightly coat both sides of each slice with olive oil, turning the slices over onto the baking sheet and bake for another 15 minutes. Rub each slice with the cut garlic clove and set aside in a bowl. To serve, place the croutons in a large tureen or individual soup bowls and ladle the soup over them. Pass the grated cheese separately to sprinkle on top.