French Onion Soup

Onions, raw, 6 large (remove)
Olive Oil, 1 tbsp (remove)
Butter, salted, 4 tbsp (remove)
Pacific Natural Foods Organic Beef Broth, 1 cup, 6 cup (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
*Port wine, 6 oz (remove)
Gruyere Cheese, .5 cup, diced (remove)
Bread, french or vienna (includes sourdough), 2 oz (remove)
Gruyere Cheese, .5 cup, shredded (remove)
Parmesan Cheese, grated, .5 cup (remove)

In a 3 to 4 quart pan on medium low heat, cook onions slowly, uncovered in olive oil and 2 T of the butter until limp and caramel colored but not browned (approx 40 mins). Add broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add salt and pepper and stir in port.

Pour into 6 individual oven-proof soup bowls
Sprinkle equal amounts of diced Gruyere into each bowl and set a piece of toast on top. Sprinkle equally with shredded Gruyere and Parmesan. Melt remaining 2 tablespoons of butter. Drizzle evenly over toast.

Place soup in a 425 oven for 10 minutes; then broil about 4 inches from heat just until cheese browns lightly on top. Makes 6 servings of 1.5 to 2 C size.

Dry-toasted French bread
Cut 6 slices French bread, each 1/2 inch thick. Place on a baking sheet in a 325 oven for 20 to 25 minutes or until lightly toasted. (Wrap airtight if made ahead.) Spread each slice with butter or margarine.

Number of Servings: 6

Recipe submitted by SparkPeople user SIRIRADHA.