By Shai Barak
Servings: Serves 6-8.
Melt butter and oil in the pot for the soup. Add the onions and saute; start by mixing over high heat and then lower the heat and cover until they are soft and very lightly golden, about 10 to 15 minutes, stirring occasionally. Add half the garlic and continue mixing for a few seconds. Add the flour while mixing vigorously and immediately add the broth. (If you don't have enough you can add water until the pot is 3/4 full. Continue stirring until there are no flour lumps. Add the onion dip powder and the rest of the crushed garlic. Bring to a boil and simmer for at least half an hour. Add the wine and continue cooking for 10 minutes. Add salt to taste. Serve with grated Gruyere.