French Onion Soup with Wild Mushroom & Sage Croutons

1/4 cup Delizia Extra Virgin Bu/er Olive Oil
8 cups sliced yellow onions (4-5 medium onions)
2 (14 oz) cans beef broth
3/4 cup chicken broth
3 tbsp all purpose flour
1 1/2 cups water
1 Tbsp tomato sauce or 1 Tbsp ketchup
1 1/2 tsp ground black pepper
1 1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp garlic powder
couple drops Tabasco sauce
focaccia bread
shaved Asiago cheese
Heat butter oil in a large pot over the stove, add sliced onions and sauce over high heat for 15-20 minutes, stirring often, until onions turn brown.
Add remaining ingredients (except bread and asiago) to the pot and stir to combine. (Note: to help flour blend in, whisk it into the broth or water before adding). Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
Make croutons for the top of the soup by slicing focaccia bread (or other bread) into one inch cubes.
Drizzle the bread with Delizia Wild Mushroom & Sage Extra Virgin Olive Oil and some Oh, Olive! Garlic Seasoning and pepper. Bake the bread in a 425 degree oven for 15 minutes or until crispy.
Serve the soup with a handful of croutons and a couple tbsp of shaved asiago on top.
Makes 4-6 servings