INGREDIENTS
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1 tablespoon canola oil
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1 tablespoon butter
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2 pounds sweet Vidalia onions, sliced
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1 pound yellow onions sliced
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2 leeks, cleaned and white parts only, sliced
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32 ounces beef stock
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32 ounces chicken stock
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1 bay leaf
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3 sprigs thyme leaves
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⅓ cup red wine
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kosher salt
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½ baguette, cut into 1 inch chunks
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1 cup grated gruyere or farm cheese
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thyme leaves for garnish