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French Onion Soup

French Onion Soup

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Course Appetizer, Side, Soup
Cuisine French
Servings 4 medium bowls

Ingredients
  

  • 5 tbs. olive oil
  • 1 tbs. butter
  • 8 cups yellow onions thinly sliced
  • 3 cloves garlic minced
  • 1/2 cup port wine
  • 2 cartons vegetable broth 32 oz. each
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 12 slices ciabatta bread 1/2 inch thick
  • 2 large cloves garlic peeled and halved
  • 3/4 cups gruyere and fontina cheese shredded

Instructions
 

  • In a Dutch oven or large pot, heat 2 tablespoons of 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.
  • 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. Meanwhile, preheat oven to 400°. Place ciabatta slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
  • To serve, place 2 oven-safe bowls on a baking sheet. Place 2 toasts in each. Ladle with soup; top with cheese. Broil until cheese is melted. Enjoy!!