How To Make French Onion Soup with Port Wine
This French onion soup is packed with caramelized onions in a beef broth base. It’s a flavourful dish served with croutons and a sprinkle of cheese on top!
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.
- Calories: 400.70kcal
- Fat: 25.65g
- Saturated Fat: 11.96g
- Trans Fat: 0.36g
- Monounsaturated Fat: 10.44g
- Polyunsaturated Fat: 1.62g
- Carbohydrates: 27.22g
- Fiber: 3.33g
- Sugar: 10.51g
- Protein: 15.78g
- Cholesterol: 50.81mg
- Sodium: 940.23mg
- Calcium: 336.15mg
- Potassium: 634.46mg
- Iron: 1.62mg
- Vitamin A: 138.89µg
- Vitamin C: 12.06mg