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 .
