Classic French Onion Soup

Ingredients

• Olive Oil - 5 tablespoons
• Butter - 1 tablespoon
• Onions - 8 cups thinly sliced (about 3 pounds)
• Garlic Cloves - 3 minced
• Port Wine or Dry Sherry - 1/2 cup
• Beef Broth - 2 cartons (32 ounces each)
• Pepper - 1/2 teaspoon
• Salt - 1/4 teaspoon
• French Bread Baguette - 24 slices (1/2 inch thick)
• Garlic Cloves - 2 large, peeled and halved
• Gruyere or Swiss Cheese - 3/4 cup shredded

Instructions

1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes.
2. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.
3. Add minced garlic; cook 2 minutes longer.
4. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
5. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
6. Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side.
7. Rub toasts with halved garlic.
8. To serve, ladle soup into twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Top with cheese.
9. Broil 4 in. from heat until cheese is melted.