French Onion Soup

Ingredients
• 4 medium onions
• 3 tablespoons safflower or olive oil
• 1/2 cup Port Wine
• 8 cups Wolfgang Puck Beef Broth (Available at Grave’s Shop ‘n Save)
• Salt and freshly ground black pepper
• Bouquet garnish made with sprig of thyme, 1 bay leaf, 1 celery stalk
• 12 slices French Bread, about 1/4-inch thick
• 2 cups grated Swiss cheese
Instructions
1. Thinly slice the onions.
2. In a large stockpot, over medium high heat, heat the oil and sauté the onions until golden brown, about 20 minutes.
3. Deglaze the pan with port. Add the stock, salt, pepper, and bouquet garnish and simmer for 30 to 40 minutes.
4. Dry the slices of French bread in a warm oven. Place 1 slice in each of 6 oven-proof bowls.
5. Pour the soup over the bread. Top each bowl with 1 slice of bread and sprinkle with 1/3 cup of cheese. Brown under the broiler.