French Onion Soup(The Secret Is Lots Of Onions And Gruyere Cheese.) - cooking recipe

Ingredients

6 or 7 large yellow onions
4 Tbsp. butter
1 Tbsp. olive oil
6 c. beef broth
French bread
Parmesan cheese, grated
6 to 8 oz. Gruyere cheese
Port wine
salt and pepper

Preparation

Thinly slice onions lengthwise (julienne).
Saute in heavy pot with 2 tablespoons butter and the olive oil until limp.
Cover and simmer 15 minutes more.
Add broth and simmer 30 minutes.
Add salt and pepper to taste.
Dry toast 8 to 10 1/2-inch slices of French bread about 1/2 hour at 275\u00b0.
Grate 1/2 cup Gruyere cheese and mix with 1/2 cup Parmesan cheese.
Dice enough Gruyere cheese to make 3/4 cup of 1/2-inch cubes.
Ladle hot soup (if cold heat the bowls in oven 15 to 20 minutes at 350\u00b0) into 6 to 7 bowls.
Divide Gruyere cubes evenly into bowls.
Add 1 + tablespoon Port wine to each bowl.
Cover with toasted French bread.
Sprinkle grated cheese mixture on toast.
Dribble each with butter.
Bake 10 minutes in oven at 425\u00b0.