Ingredients

• 3 tablespoons mild-flavored oil, such as almond or safflower oil
• 4 medium onions, thinly sliced
• 1/2 cup port
• 8 cups Chicken Stock or good-quality canned chicken broth
• Salt
• Freshly ground black pepper
• 1 bouquet garni of fresh thyme, bay leaf, and celery stalk tied together
• 12 slices French baguette loaf, about 1/4 inch thick, toasted
• 3 cups shredded Gouda cheese

Method

1. Heat a 6-quart stockpot over medium-high heat. Add the oil, reduce the heat to medium-low, and sauté the onions, stirring frequently, until they are golden brown, 25 to 30 minutes.
2. Add the port to the pan and stir and scrape with a wooden spoon to deglaze the pan deposits. Add the stock, salt and pepper to taste, and the bouquet garni. Simmer gently for 30 to 40 minutes.
3. Preheat the broiler.
4. Place 6 deep ovenproof serving bowls on a sturdy baking sheet. Ladle the soup into the bowls. Top each bowl with 2 slices of bread and sprinkle evenly with the cheese. Transfer the baking sheet to the broiler and broil until the cheese is golden brown and bubbly. Serve immediately.