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