French Onion Soup with Port Wine recipe
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Ingredients
- 3 tablespoons butter 3 tablespoons olive oil 6 white onions, sliced into thin rings 1 clove garlic, minced 1 pinch salt 1 ½ teaspoons ground black pepper 1 tablespoon brown sugar 1 tablespoon dried thyme ⅓ cup port wine 1 (32 ounce) carton beef stock salt and ground black pepper to taste 5 slices French bread 5 slices Swiss cheese ¼ cup shredded Parmagiano-Reggiano cheese
Nutrition Info
- 454.8 caloriescarbohydrate: 37 gcholesterol: 47.9 mgfat: 25.6 gfiber: 3.8 gprotein: 17.4 gsaturatedFat: 11.7 gservingSize: -sodium: 426.4 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions French Onion Soup with Port Wine
Directions
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Melt the butter with the olive oil in a large pot 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 until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
Stir the brown sugar and thyme into the caramelized onions, allow the sugar to melt into the onion mixture, 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 another 5 minutes. Add the beef stock, cook together another 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 until browned, 2 to 3 minutes.