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How to Make French Onion Soup with Port Wine - A Step-by-Step Guide

French onion soup is a classic comfort food that has been enjoyed for centuries. Its rich, savory broth and caramelized onions make for a truly indulgent and satisfying dish. This recipe for French Onion Soup with Port Wine takes the traditional soup to a whole new level with the addition of sweet and fruity port wine. The result is a luxurious and flavorful dish that is perfect for a cozy dinner on a cold evening.

The key to the success of this recipe is the slow caramelization of th...

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Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 6 white onions, sliced into thin rings
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon dried thyme
  • ⅓ cup port wine
  • 1 (32 ounce) carton beef stock
  • salt and ground black pepper to taste
  • 5 slices French bread
  • 5 slices Swiss cheese
  • ¼ cup shredded Parmagiano-Reggiano cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 35 mins
  • Servings: 5
  • Yield: 5 servings

  • Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
  • Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions 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 another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.
  • Preheat the oven's broiler.
  • Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.
  • Melt the cheese under the broiler until browned, 2 to 3 minutes.

    • Nutrition

    455 cal.

    • Total Fat: 26g
    • Saturated Fat: 12g
    • Cholesterol: 48mg
    • Sodium: 426mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 17g
    • Vitamin C: 22mg
    • Calcium: 351mg
    • Iron: 3mg
    • Potassium: 416mg

    Categories

    French recipes
    Onion recipes
    Soup recipes