Classic French Onion Soup
Enjoy my signature soup the way my granddaughter Becky does. I serve it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top.
—Lou Sansevero, Ferron, UT
Prep: 20 min. • Cook: 2 hours • Makes: 12 servings
- 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
- 1. In a Dutch oven, heat 2 Tbsp. oil and the butter over medium heat. Add the 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. Place the baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400° 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 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
¾ cup soup with 1 slice bread and 1 Tbsp. cheese: 172 cal., 9g fat (3g sat. fat), 10mg chol., 773mg sod., 16g carb. (3g sugars, 1g fiber), 6g pro.
