French Onion Soup(The Secret Is Lots Of Onions And Gruyere Cheese.)

• 6 or 7 large yellow onions
• 4 Tbsp. butter
• 1 Tbsp. olive oil
• 6 c. beef broth
• French bread
• Parmesan cheese, grated
• 6 to 8 oz. Gruyere cheese
• Port wine
• salt and pepper

1. Thinly slice onions lengthwise (julienne).
2. Saute in heavy pot with 2 tablespoons butter and the olive oil until limp.
3. Cover and simmer 15 minutes more.
4. Add broth and simmer 30 minutes.
5. Add salt and pepper to taste.
6. Dry toast 8 to 10 1/2-inch slices of French bread about 1/2 hour at 275u0b0.
7. Grate 1/2 cup Gruyere cheese and mix with 1/2 cup Parmesan cheese.
8. Dice enough Gruyere cheese to make 3/4 cup of 1/2-inch cubes.
9. Ladle hot soup (if cold heat the bowls in oven 15 to 20 minutes at 350u0b0) into 6 to 7 bowls.
10. Divide Gruyere cubes evenly into bowls.
11. Add 1 + tablespoon Port wine to each bowl.
12. Cover with toasted French bread.
13. Sprinkle grated cheese mixture on toast.
14. Dribble each with butter.
15. Bake 10 minutes in oven at 425u0b0.

yellow onions, butter, olive oil, beef broth, bread, parmesan cheese, gruyere cheese, wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170479 (may not work)