For a deeper flavor, consider using a combination of sweet and yellow onions. If you don't have Port wine, a dry Sherry or Madeira can be used as a substitute. For a vegetarian version, use vegetable broth instead of beef stock. To prevent the bread from becoming soggy, you can lightly toast it before adding it to the soup. Be careful when broiling, as the cheese can burn quickly. Keep a close eye on the crocks.
French Onion Soup with Port Wine
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PREP TIME10 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 35 mins
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SERVING5 People
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VIEWS29
Indulge in the comforting embrace of this French Onion Soup, elevated with the rich, nuanced sweetness of Port wine. A culinary hug on a chilly day, guaranteed to warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol48 mg
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Fiber4 g
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Protein17 g
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Saturated Fat12 g
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Sodium426 mg
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Sugar12 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
In a large, heavy-bottomed pot, melt butter with olive oil over medium-low heat. Add sliced onions and minced garlic; season with a pinch of salt and black pepper. Cook, stirring occasionally (every 10 minutes), until the onions are deeply caramelized and golden brown, about 1 hour.
02
Step
7 mins
Stir in brown sugar and dried thyme, allowing the sugar to melt and coat the onions, about 2 minutes. Pour in the Port wine, increase heat to medium, and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes to allow the flavors to meld.
03
Step
10 mins
Pour in beef stock, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning with salt and pepper to taste.
04
Step
0 mins
Preheat the oven's broiler to high. Place 5 oven-safe crocks on a baking sheet.
05
Step
0 mins
Ladle soup evenly into the crocks. Top each crock with a slice of French bread, followed by a slice of Swiss cheese, and a generous sprinkle of shredded Parmigiano-Reggiano cheese.
06
Step
3 mins
Place the baking sheet with the crocks under the preheated broiler. Broil until the cheese is melted, bubbly, and lightly browned, 2 to 3 minutes. Watch carefully to prevent burning.
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Ernesto Robel
Jun 26, 2025The caramelization of the onions is key to the flavor of this soup. Don't rush that step!
Rhiannon Durgan
Jun 20, 2025I made this soup for a dinner party, and it was a huge hit. Everyone loved it!
Bart Herzog
Apr 15, 2025This recipe is fantastic! The Port wine adds a unique depth of flavor that I haven't found in other French onion soup recipes.
Aaliyah Nolan
Mar 14, 2025I added a splash of balsamic vinegar at the end for a little extra tang, and it was delicious.