In large skillet add butter and olive oil, heat on medium til butter is melted. Cut peeled onions into rings and place in skillet with butter and oil. Chop garlic and add to skillet. Cook until tender, add wine and simmer. In stock pot add beef stock, gravy mix and water. Add onion mixture to stock pot and simmer 1/2 hour. In soup bowls place soup, add croutons to top, then add a nice amount of cheese. Melt cheese under broiler til nice and gooie, garnish with French's dried onions. Enjoy.
Not a NESTLÉ®-tested recipe.