This French onion soup with port wine is delicious and rich. We like it best on cold days. You can use more or less broth, depending on how thick you like your soup. Also, try making it with Chardonnay as a delicious variation.
Ingredients
- butter: 3 Tbsp
- olive oil: 3 Tbsp
- white onions, sliced into thin rings: 6 piece
- clove garlic: 1 piece (minced)
- pinch salt: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- brown sugar: 1 Tbsp
- thyme: 1 Tbsp (dried)
- port wine: 0.33333 cup
- carton beef stock: 1 piece (32 ounce)
- salt and ground black pepper: (to taste)
- slices French bread: 5 piece
- slices Swiss cheese: 5 piece
- Parmagiano-Reggiano cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Melt butter with olive oil in a large pot over medium-low heat. Add onion 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.
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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 with salt and pepper.
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Preheat the oven's broiler to high.
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Ladle soup into 5 oven-safe crocks arranged onto a baking sheet. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
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Cook under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.
