5 Tbsp olive oil (divided)
1 Tbsp butter
8 cups thinly sliced onions (about 3 lbs.)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32oz. each) beef broth
1/2 tsp. pepper
1/4 tsp. salt
24 sliced French bread baguette (1/2 in. thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or SWiss cheese (about 3oz.)
- In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat. Add onions, cook and stir until softened, 10-13 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
- Stir in port wine. Bring to boil; cook until liquid is reduced by half. Add broth, pepper, and salt; return to a boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour.
- Meanwhile, preheat over to 400 degrees, 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 rameskins 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
Source – Taste of Home magazine