Classic French Onion Soup

Enjoy my signature soup the way my granddaughter Becky does. I make it in a French onion soup bowl complete with garlic croutons and gobs of melted Gruyere. —Lou Sansevero, Ferron, UT

Prep: 20 min.

Cook: 2 hours + broiling Makes: 12 servings

5 Tbsp. olive oil, divided 1 Tbsp. butter

8 cups thinly sliced

onions (about 3 lbs.) 3 garlic cloves, minced ¹₂ cup port wine

2 cartons (32 oz. each)

beef broth

¹₂ tsp. pepper

¹₄ tsp. salt

24 slices French bread

baguette (¹ ₂ in. thick) 2 large garlic cloves,

peeled and halved

³ ₄ cup shredded Gruyere or

Swiss cheese (about 3 oz.)

1. In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

2. Stir in port 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. Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with the remaining oil. Bake 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 two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Per serving: 194 cal., 10g fat (3g sat. fat), 9mg chol., 805mg sod., 20g carb. (4g sugars, 2g fiber), 6g pro.