Classic French Onion Soup
Ingredients
- 5 tbs. olive oil divided
- 1 tbs. butter
- 8 cups onions thinly sliced (about 3 lbs)
- 3 cloves garlic minced
- 1/2 cup port wine
- 2 cartons beef broth (32-oz each)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 24 slices French bread baguette (1/2-inch thick)
- 2 large cloves garlic peeled and halved
- 3/4 cup Gruyere Cheese or Swiss cheese
Instructions
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Add minced garlic; cook 2 minutes longer.
- Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add the broth, pepper and salt; return to a boil. Reduce heat; simmer for 1 hour, stirring occasionally.
- Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400° for 3-5 minutes on each side or until toasted. 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. Yield: 12 servings.
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