4 Tbsp Olive Oil, divided
2 Tbsp Butter
8 Cups Thinly Sliced Onions (3 lbs approx.)
3 Cloves Garlic Minced
½ cup wine (port, or a dry red wine)
2 Cartons 32 Oz each Beef Broth Low Sodium
½ Tsp Pepper
¼ Tsp Salt
½ Tsp Herbs de Provence
1 French Baguette to slice and toast
¾ cups shredded Gruyere or Swiss Cheese
In a heavy bottom pot, heat the olive oil and butter over medium heat. Add onions, cook and stir until softened, about 10-15 minutes. Reduce heat to medium low and cook stirring occasionally until deep golden brown. This should take about 30 – 40 minutes. Add minced garlic and cook a few minutes longer.
Stir in wine. Bring to a boil and cook until liquid is reduced by ½. Add broth, herbs de provence, pepper and salt to taste, and return to a boil. Reduce heat and simmer covered stirring occasionally for about 1 hours.
Preheat oven to 400 degrees. Slice baguette and toast on a baking sheet. Turn baguette slices over and add shredded cheese to top and cook until melted and slightly browned.
Serve soup in bowls and float toasted cheese baguettes on top.