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1
Prepare the onions, by peeling and slicing them into fairly thin slices.
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2
Over medium-low heat, melt the butter and olive oil in a saute pan that is large enough to handle all of the onions at once. Add the onions and cook over medium low heat for about 45 minutes, stirring from time to time, until the onions are translucent and golden in color.
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3
While the onions are cooking, prepare the au jus mix with 4 cups of cold water, whisking it together. When the onions are done, pour one cup of water over the onions, stirring it to get all the good bits off the bottom of the pan. You can then add the au jus mix to the pan or add the onions to the au jus mix in another pot and let simmer for about a half hour.
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4
While the soup is simmering, prepare the cheese toast by slicing the French bread loaf into 3 or 4 pieces, and placing a slice of Swiss Cheese on top and then putting them into a 350 degree F oven for about 10 minutes or until the cheese is melted. Remove from oven and set aside.
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5
Add the Worcestershire sauce to the soup and let it simmer for about 5 minutes.
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6
Place the cheese toast in a serving bowl, ladle the soup over the cheese toast and finish off with a slice or two of Swiss Cheese. Serve with a cold glass of milk for a hearty, meatless meal.
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7
*If you have beef stock already prepared, use that in place of the au jus mix.
