Ingredients

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 cups thinly sliced onions
• 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 
• 2 large garlic cloves, peeled and halved 
• 3/4 cup shredded Gruyere or Swiss cheese

Directions

STEP 1: In a 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.

STEP 2: 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.

STEP 3: Meanwhile, preheat oven to 400°. 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.

STEP 4: To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

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