1. Slice onions in half and then into strips. Add to pan with butter and olive oil. Cover with lid and let cook on low for 15 minutes (to soften).
2. Uncover and continue to cook onions for another 30-45 minutes until the onions are a lovely shade of carmel brown.
3. Add remaining soup ingredients, increase heat to medium, and heat till the broth is warm.
4. Place a piece of bread in each bowl, cover with cheese, and ladle broth on top. ENJOY!