Ingredients:  
    1 litre sliced white onions
    2 tbsp. sliced red onions
    1/2 cup sliced shallots
    2 tbsp duck fat
    3 cups la maudite
    3 cups veal stock
    6 cups chiken stock
    ¼ bunch thyme
    salt and pepper to taste
    1/2 french baguette, sliced thin and toasted
    2 oz mozzarella, shredded or grated – portion per serving

Preparation:
In a large heavy bottom pot, melt duck fat over low heat. Add in the sliced onions and cook them in the duck fat until they are soft but not coloured, this will take approximately 3 hours. Once they are soft add in all of the liquids, increase heat and bring the mixture up to the boil. Once at a boil add in the thyme and drop the temperature down to a simmer and cook for about 30 minutes or until all the flavours have developed to your taste. Once the soup is complete, season to taste and remove from the heat. At this point, soup can be cooled and frozen or, refrigerated until needed. When you are ready to serve the soup, bring to the boil and then fill individual bowl ¾ of the way up, top it with a thin layer of toasted bread and then top with mozzarella. Next place the soup under a broiler in your oven for 3-5 minutes or until the cheese has melted and browned a little.

Source:  www.beerbistro.com