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Classic French Onion Soup

Enjoy my signature soup the way my granddaughter Becky does. I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

12 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

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

Directions

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.
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 for 1 hour, stirring occasionally.
Meanwhile, place baguette slices on a baking sheet; brush both sides
with remaining oil. Bake at 400° for 3-5 minutes on each side or
until toasted. Rub toasts with halved garlic.
To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking

2 of 2

Classic French Onion Soup (continued)

Directions (continued)

sheets. Place two toasts in each. Ladle with soup; top with cheese.
Broil 4-in. from heat until cheese is melted. Yield: 12 servings.

Nutrition Facts: 1 serving equals 172 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 773 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.