French Onion Soup

Ainekset

5 tablespoons olive oil, divided

1 tablespoon butter

8 cups thinly sliced onions (about 3 Ibs.)

3 garlic cloves, minced

½ cup port wine

2 cartons (32 oz. each) beef broth

½ teaspoon pepper

¼ salt

24 slices French bread baguette (½ in. thick)

2 large garlic cloves, peeled and halved

¾ cup shredded Gruyere or Swiss cheese (about 3 oz.)

Ohjeet

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions, cook and stir until softened, 10-13 minutes. Reduce the heat to medium-łow; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

Stir in port wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to aboil. Reduce heat; simmer covered, stirring occasionally, for 1 hour.

Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with the remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.

To serve, place twelve 8-oz broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup, top with cheese. Broil 4 in. from heat until cheese is melted.