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  Onions; thin sliced
      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 cl Garlic; peeled, halved
    3/4 c  Gruyere or Ementhal cheese;
           - shredded
 
  In a Dutch oven, heat 2 tb oil and butter over medium heat. Add
  onions; cook and stir until softened, 10 to 13 minutes. Reduce heat
  to medium-low; cook, stirring occasionally, until deep golden
  brown, 30 to 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 @ 400 F/205 C.
  
  Place baguette slices on a baking sheet; brush both sides with
  remaining 3 tb oil. Bake until toasted, 3 to 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.
  
  Recipe by Lindsay D. Mattison; Portland, Oregon
  Recipe by Lou Sansevero; Ferron, Utah
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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