Onion Soup Au Gratin

during all our cold weather last week i was craving some soup. this hit the spot. this soup was great and was even better the next day. here's the recipe...

...recipe from Bistro Cooking at Home
2 tablespoons butter
3 medium onions, thinly sliced
salt and pepper
1/2 cup Port
5 cups beef stock
1 baguette
2 small cloves garlic, pressed
1 teaspoon olive oil
6 ounces gruyere cheese, shredded

Melt the butter in a wide soup pot over medium heat. Add the onions, season them with salt and pepper, and cook over medium-low heat, stirring occationally, until the onions slowly brown. This will take 30-45 minutes.

When the onions are brown, add the port, the beef stock, and 3 cups water to the pot. Stir, scraping up any browned bits stuck to the pot. Bring the soup to a boil, then lower heat and let simmer for about a half hour to meld the flavors. Taste and season with more salt and pepper.

To serve, heat the broiler. Cut the baguette into slices about 1/8 inch thick. You want enough slices to cover the soup bowls, usually about 2 slices per bowl. Put the slices on a baking sheet and toast each side under the broiler. Mix the garlic and the olive oil together and spread a thin layer over each toasted bread slice.

Set four ovenproof soup bowls on the baking sheet. Ladle the soup into the crocks. Put the slices of baguette on top of the soup. Sprinkle the toast with a handfull of the cheese. Carefully place the baking sheet in the oven and melt cheese under the broiler until it just starts to brown in spots, about 2 minutes. Serve immeadiately.