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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic French Onion Soup   
    Categories: Vegetables, Wine, Beef, Breads, Cheese   
         Yield: 12 servings   
       
         5 tb Olive oil; divided   
         1 tb Butter   
         8 c  Thin sliced onions   
         3 cl Garlic; minced   
       1/2 c  Port or dry sherry   
        64 oz Beef broth   
       1/2 ts Pepper   
       1/4 ts Salt   
        24 sl French bread baguette; 1/2"   
              - thick   
         2 lg Garlic cloves; peeled,   
              - halved   
       3/4 c  Shredded Gruyere or Ementhal   
              - cheese   
       
     In a Dutch oven, heat 2 tablespoons oil and butter over   
     medium heat. Add 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.   
        
     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, set oven @ 400oF/205oC.   
        
     Place baguette slices on a baking sheet; brush both   
     sides with remaining 3 tablespoons oil. Bake until   
     toasted, 3-5 minutes on each side. Rub toasts with   
     halved garlic.   
        
     To serve, ladle soup into twelve 8 oz. broiler-safe   
     bowls or ramekins on baking sheets; place 2 toasts in   
     each. Top with cheese. Broil 4" from heat until cheese   
     is melted.   
        
     Lindsay D. Mattison; Portland, Oregon   
        
     Makes: 12 servings (2-1/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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