INGREDIENTS
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3 tbsp. butter
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1 tbsp. olive oil
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3 large onions, thinly sliced
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1/3 c. red wine
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4 c. beef broth
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2 sprigs thyme
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1 bay leaf
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1 c. shredded Gruyere
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2 sourdough boule
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3 tbsp. flour
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3 cloves garlic, minced
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Finely chopped parsley, for garnish