Classic French Onion Soup

• 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 garlic cloves, peeled and halved
• 3/4 cup shredded Gruyere or Swiss cheese

1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
2. Stir in 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 400u0b0. Place baguette slices on a
4. ; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
5. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on
6. ; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

olive oil, butter, onions, garlic, port wine, cartons, pepper, salt, bread, garlic, gruyere

Taken from www.tasteofhome.com/recipes/classic-french-onion-soup/ (may not work)