I hope you enjoy my signature soup the way my granddaughter does—in a French onion soup bowl complete with a homemade garlic crouton and gobs of melted Swiss cheese on top. If you haven’t made French onion soup before, this is a good recipe to start with.
—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 Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 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 the broth, pepper and salt; return to a boil. Reduce heat; simmer soup for 1 hour, stirring occasionally.
3. Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake bread at 400° for 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.