CLASSIC FRENCH ONION SOUP

By Marinel

Great on a cold, wintery night.

Ingredients

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 cups thinly sliced onions, (about 3 lbs)
• 3 cloves garlic, minced
• 1/2 cup port wine
• 2 cartons (32 oz each) beef broth
• 1/2 teaspoon pepper
• 1 teaspoon salt
• French baguette slices (1/2 inch thick)
• 3/4 cup shredded Gruyere or Swiss cheese

Preparation

Step 1

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

2. 2 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.

3. Meanwhile, place baguette slices on a baking sheet. Bake at 400 degrees for 3-5 minutes on each side or until toasted.

4. To serve, place broiler safe bowls or ramekins on a baking sheet. Place toast in each. Ladle with soup, top with cheese. Broil 4 inches from heat until cheese is melted.