French Onion Soup with Port Wine
This rich and delicious French onion soup, enhanced with port wine, is perfect for enjoying on chilly days. Adjust the amount of broth to achieve your desired thickness. For a delightful twist, consider trying it with Chardonnay as a tasty alternative.
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 white onions, sliced into thin rings
- 1 clove garlic, minced
- 1 pinch salt, plus more to taste
- 1 ½ teaspoons ground black pepper, plus more to taste
- 1 tablespoon brown sugar
- 1 tablespoon dried thyme
- ⅓ cup port wine
- 1 (32 ounce) carton beef stock
- 5 slices French bread
- 5 slices Swiss cheese
- ¼ cup shredded Parmagiano-Reggiano cheese
Instructions
- Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic, season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
- Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
- Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
- Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
- Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.
Nutrition
Calories: 455kcalCarbohydrates: 37gProtein: 17gFat: 26gSaturated Fat: 12gCholesterol: 48mgSodium: 426mgPotassium: 416mgFiber: 4gSugar: 12gVitamin C: 22mgCalcium: 351mgIron: 3mg
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