Double Onion Soup – – butter, olive oil, onion (sliced to yield about 6 cups), salt and pepper (to taste), flour, beef broth (or 1/2 beef consommé & 1/2 beef broth), Sherry wine (to taste), crispy onion bits (canned or fried fresh), In a heavy pot, heat the butter and oil over medium heat. Add the sliced onion and salt, stir and cook uncovered for 45 minutes. The onions will reduce and caramelize to a golden brown.; Sprinkle the flour and stir into the onion mixture to absorb the oil in the pan. Heat through for 5 minutes to cook out the flour taste. ; Pour the stock into the pot and stir completely. Simmer for another 20 minutes.; Just before serving, add a few tablespoons of good sherry. Heat through, then ladle into individual serving bowls. ; Top with crispy fried onion rings or bits.; –