Enough for 70 Bowls, was a great hit at a dinner at our church!

Ingredients:

•     14 tbs    Butter
•     14 tbs    Oil
•     14 lbs    Spanish Onions
•   48 cups    Beef Broth
•       1 tsp    Granulated Garlic
•     2 cups    White Wine
•                   Pepper to taste

Topping:

• 70  thin slices of Baguette cut at an angle that slices are bigger.
• 35  Slices  Swiss Cheese

Directions:

Skin the onions. Cut them in quarters and thinly slice.  In a large frying pan, heat some oil and butter, then add the some of onions. Cook over medium heat until the onions are glassy and lightly browned, stirring occasionally.
Transfer to a very large pot. De-glaze the frying pan with some of the Beef Broth.
Repeat until all the onions are browned.
Add the broth, garlic, wine and pepper to taste. Simmer for 30 minutes.
Cover baking sheets with aluminum foil and spray with non stick cooking spray.
Place slices of the Baguette on a baking sheets, cut cheese in half and place 1 piece on each slice of bread. If desired you can use more cheese per slice.
Bake in oven until bread is toasted and cheese is melted.
Fill 9 oz plastic soup bowls ¾ of the way with soup, then place a slice of toasted bread with cheese on top and serve.