I significantly modified this recipe (without trying the original) and it was even better than at a restaurant - less salty. Ingredients: 2T olive oil; 2T garlic minced; 8c onion (red, yellow, white); 1/2 tsp pepper; 1/4 tsp; salt; 2T flour; 1c wine; 6T Sherry (not cooking sherry, the real thing); 6c liquid (4 beef, 1 chicken, 1 water); 3 springs fresh time. 1) Sweat onion & garlic, med heat, covered for 10 min 2) Carmelize onion, 20 min, med-high heat, uncovered 3) deglaze on high with wine/sherry til liquid evaporates; stir in flour, cook 1 minute 4) add broths & thyme, salt, pepper, and simmer for 2 hours. 5) top with baguettes and cheese and broil. Delicious. This recipe is basically a combination of the Cooking Light one and Cuisine At Home Issue 68.