French Onion Soup with Port Wine Recipe

In a large pot, melt the butter with the olive oil 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 for about about 1 hour until caramelized, stirring every 10 minutes to keep from browning too quickly.

Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture for 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 for 5 minutes.

Add the beef stock and cook together for about 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 for about 2 to 3 minutes.