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1
In Dutch oven, heat margarine and oil over medium heat.
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2
Add onions, salt and pepper. Cook, stirring occasionally, until onions are soft, about 10 minutes. Reduce to low, stirring occasionally, until onions are caramelized.
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3
This should take about 1 hour and 15 minutes. Stir flour into onions.
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4
Bring to a bubble. Cook about 3 minutes.
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5
Slowly stir in beef stock and water. Simmer, partially covered, for 15 minutes.
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6
Heat oven to 325u00b0. Cut French bread into 4 slices.
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7
Bake until dry, about 6 minutes each side.
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8
Heat broiler.
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9
Pour soup into heatproof serving bowl.
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10
Put 1 slice of bread into each bowl and top with cheese.
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11
Broil until golden brown, about 2 to 3 minutes.
