Classic French Onion Soup

Step 1 -In a Dutch oven, heat 2 tablespoons of the oil and the butter over medium heat.

Step 2 -Add the onions to the Dutch oven and cook, stirring, until softened, about 10-13 minutes.

Step 3 -Reduce the heat to medium-low and cook, stirring occasionally, until the onions become deep golden-brown, about 30-40 minutes.

Step 4 -Add 3 cloves of the minced garlic and cook for 2 minutes.

Step 5 -Stir the wine into the onion mixture.

Step 6 -Bring the mixture to a boil and cook until the liquid is reduced by half.

Step 7 -Add the broth, the pepper, and the salt to the onion mixture and return it to a boil.

Step 8 -Reduce the heat to low and simmer the soup, stirring occasionally, for 1 hour.

Step 9 -Preheat the oven to 400 degrees F.

Step 10 -Place the baguette slices on a baking sheet and brush both sides with the remaining oil.

Step 11 -Bake the slices until toasted, about 3-5 minutes on each side.

Step 12 -Rub the toast with the halved garlic.

Step 13 -Place twelve 8-ounce broiler-safe bowls or ramekins on a baking sheet and place 2 of the toast slices in each bowl.

Step 14 -Ladle the soup into the bowls and top each soup with the cheese.

Step 15 -Broil the soup until the cheese is melted, about 1-3 minutes.

Step 16 -Serve.