French Onion Soup

• 5 Tbsp. olive oil, divided
• 1 Tbsp. butter
• 8 cups thinly sliced onions (about 3 lbs.)
• 3 garlic cloves, minced
• ½ cup port wine
• 2 cartons (32 oz. each) beef broth
• ½ tsp. pepper
• ¼ tsp. salt
• 24 slices French bread baguette (½ in. thick)
• 2 large garlic cloves, peeled and halved
• ¾ cup shredded Gruyere or Swiss cheese (about 3 oz.)

Directions

1. 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.
2.  

   Stir in port wine. Bring to a 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.

3.  

   Meanwhile, preheat oven to 400°. 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.

4.  

   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.