I make my signature soup in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss.
—LOU SANSEVERO FERRON, UT
PREP: 20 MIN. • 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 garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese
1. In a stockpot, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir 10-13 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. 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 1 hour, stirring occasionally.
3. Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake 3-5 minutes on each side or until toasted. 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.
NOTE The soup can be made up to 3 days ahead. Just before serving, reheat soup, toast baguette slices and assemble and broil as directed.