French Onion Soup

1. Cut up 8 large white onions into strips, wedges or rings or whatever which way you like.
2. In a stock pot melt half a stick of butter in 3 tsp olive oil.
3. Once melted sauté the onion until caramelized. Do not burn the onions otherwise the soup will have a bitter taste.
4. Add 8 cups of beef stock, salt, pepper and reduce until desired taste is achieved.
5. Cut up several slices of mini baguettes and top with grated Gruyere or pasteurized Mozzarella and bake in an oven until cheese melts.
6. Ladle in a bowl the soup and place on top the baked baguette. Serve really hot.