INGREDIENTS
2 tbsp
butter
1 tbsp
olive oil
2
large yellow onions, sliced and separated into rings
2
large red onions, sliced and separated into rings
1 tbsp
sugar
2 cloves
garlic, minced
1 cup
red wine (I used a Pinot Noir.)
8 cups
reduced-sodium beef broth (two 32oz cartons)
1 tsp
Kosher salt
1/2 tsp
black pepper
2
sprigs of fresh thyme (or 1/4 tsp dried thyme)
2
bay leaves
Shredded mozzarella cheese (for topping)
6
slices of regular white bread
olive oil
shredded mozzarella cheese