Belgian Onion Soup

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons of extra virgin olive oil
• 5 large onions, halved and sliced thin
• 6 cloves of garlic, minced
• 4 shallots, sliced thin
• 750 milliliter Chimay Blue
• 4 cups vegetable stock
• 4 bay leaves
• 6 sprigs of thyme
• 1/2 teaspoon ground white pepper
• 4 slices sourdough bread for garnish
• 1/2 pound Gruyère cheese for garnish
• Sea salt to taste