Ingredients

• 8 cups finely sliced Onions (roughly 3 lbs)
• 1 tablespoon butter
• 5 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup port wine
•  beef broth (32oz each)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 24 slices French bread baguette (1/2 inch thick)
• 2 large garlic cloves, peeled and halved
• 3/4 cup shredded Gruyere or Swiss cheese

How to get that TastyBurp!

1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Put in onions; cook and stir until nice and softened, 10-13 min. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 more minutes.
2. Add and stir in wine. Bring to a boil; cook until liquid is reduced by half. Put in broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
3. Preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
4. To serve, place twelve 8oz. broiler-safe bowls on a baking sheet; place 2 pieces of toasts in each. Ladle with soup; top with cheese of choice. Broil top rack from heat until cheese is melted.
5. Enjoy that TastyBurp.