| Olive Oil | 5 tbsp. | |
| Butter | 1 tbsp. | |
| Sweet Onions | 8 cups, thinly sliced (about 3 lbs) | |
| Garlic | 3 cloves, minced + 2 cloves, halved | |
| Port Wine | 1/2 cup | |
| Beef Broth | 2 quarts | |
| French Baguette | 24 slices (1/2 inch thick) | |
| Salt & Pepper | 1/4 teaspoon each | |
| Gruyere Cheese | 3/4 cup, shredded |
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat.
Add onions; cook until softened, about 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.
When caramelizing onions, go low and slow. Take your time and cook the onions over low heat, so the natural sugars caramelize instead of burn. If you’re doing it right, this should take about 30 to 40 minutes. Stir the onions often and scrape the pot with a wooden spoon to keep all of the tasty browned bits on the bottom from burning.
Add minced garlic; cook 2 minutes longer.
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.
Meanwhile, preheat oven to 400°.
Place baguette 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 twelve 8 oz. broiler-safe bowls / ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese.
Broil 4 in. from heat until cheese is melted.
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