Classic Onion Soup

Prep : 20 minutes    Cook : 2 hours    Makes 12 servings

5                tablespoons olive oil , divided
1                tablespoon butter
8                cups thinly sliced onions (about 3 pounds)
3                garlic cloves , minced
1/2             cup port wine
2                cartons (32 ounces each) beef broth
1/2             teaspoon pepper
1/4             teaspoon salt
24              slices  French bread baguette (1/2-inch thick)
2                large garlics cloves  , peeled and havled
1/4             cup shredded Gruyere or Swiss cheese

1 .      In a Dutch oven  , heat 2 tablespoons oil and the butter over medium heat . Add onions  ; cook and stir  for 10 to 15 minutes  or until softened . Reduce the heat  to medium low  ; cook for 30 to 40 minutes  or until deep golden brown , stirring  occasionally . Add minced garlic  ; cook to minutes.
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 ; brush both sides  with remaining oil . Bake at 400* for 3 to 5 minutes  on each side  or until toasted . Rub toast with halved garlic cloves.
4 .       To serve , place twelve 8-ounce  broiler-safe  bowls  or ramekins  on baking sheets . Place 2 toasts in each . Ladle with soup ; top with cheese . Broil 4-inches from heat until cheese is melted .

Your family will love  this signature  French-style bowl with garlic croutons  and gobs of melted Swiss cheese on top .