1.5 quarts beef stock (if you use store bought make sure its unsalted)
1 qt reduced onion stock
And 6 yellow onions
2 tablespoons neutral oil
4 tablespoons butter (European style if you can)
3 cloves garlic minced
1 c dry white wine (red if you prefer)
4 tablespoons All purpose flour
bouquet garni (leek, thyme, bay leaf)
salt to taste
black pepper to taste
sherry vinegar (optional)

bread:
1/4 c olive oil
1-2 cloves smashed garlic (add more if you want more garlic flavor)
toast until fragrant
French bread or baguette- diced into bite sized cubes
bake in oven at 350f/176c until outsides crisp but is still soft in the middle around 6 minutes

cheese:
gruyere, shredded
taleggio torn into small pieces (optional)

for the onion stock:
5 yellow onions-sliced
enough water to cover around 3 quarts
you can add things like thyme and bay leaf if you want, I just noticed it slightly covered the onion flavor so I left it out.
into the oven at 235f for 8 hours (or on the stove at a gentle simmer)
strain- reduce by half or until desired flavor
use within 5 days or freeze for 6 months



this went into the broiler first set to low for 4 minutes to melt the cheese, then to high to crisp the top for 3 minutes.