This French onion soup with port is packed with caramelized onions and spiked with sweet red wine for a delicious, rich version of the popular dish.
Preparation Time
10 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 35 mins
Calories
455 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
Step 4
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.
Step 5
Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.