Onion Soup with Port

I love Onion Soup!  This is a nice variation…if you don't have Port a Red Wine will suffice.

1 tbsp vegetable oil
1 tbsp butter
3 onions, chopped
1 tbsp flour
3/4 cup port or red wine
3 tbsp tomato paste
4 cups beef broth
Salt and pepper
8 slices crusty white bread toasted (use a good quality french bread or a baguette)
1 cup shredded Emmenthal or Swiss cheese (for something different get a smoked cheese)
1/3 cup grated Parmesan cheese

Heat oil and butter in heavy bottomed saucepan.  Saute onions; sprinkle with flour.  Stir in port; simmer to reduce volume by half.  Stir in tomato paste.  Gradually stir in broth; add salt and pepper.  Heat to boil; simmer for 20 min.  Divide mixture among 4 oven proof bowls.  Top each with 2 slices bread and 1/4 cup shredded Emmenthal cheese.  Sprinkle with Parmesan cheese.  Place under preheated broiler until cheese is golden brown.  Serves 4.