Soupe a l’Oignon au Fromage (French Onion Soup)

1. In a large saucepan over medium heat, sauté onions and garlic in the oil and butter, stirring frequently, until the onions caramelize and are golden brown. Sauté the onions in batches if necessary, as you don’t want to crowd the sautéing onions because they won’t caramelize if crowded. Don’t be afraid to add additional olive oil or butter to each new batch.
2. When all the onions have been caramelized, place them in a large soup pot. Add the chicken/beef broth. Simmer gently for 45 minutes, stirring occasionally. After about 45 minutes, taste the soup and correct seasoning with salt and pepper to taste and add the port wine. Allow to simmer for another 15 or 20 minutes, taste and adjust seasoning and port to taste.
3. While the soup is simmering, preheat the oven to 400° F. Slice the baguette into 2-inch croutons and brush the croutons, top and bottom, with the olive oil and place them on a cookie sheet. Place the cookie sheet in the oven and toast the croutons until the tops begin to harden. Take the cookie sheet out of the oven and, one by one, rub the tops of each crouton with the garlic (the hardened tops will act as a grater on the cloves). After each crouton has been thus coated with garlic, turn them over and return to the oven for the other side to toast, repeating the garlic rub on that side when it hardens.
4. Place one crouton into each French Onion Soup or other ovenproof bowls, ladle in soup into the bowls and sprinkle with grated cheese. Return the bowls to the oven and broil until cheese melts. Serve immediately.