French Onion Soup with Port Wine
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 white onions, sliced into thin rings
- 1 clove garlic, minced
- 1 pinch salt, plus more to taste
- 1 ½ teaspoons ground black pepper, plus more to taste
- 1 tablespoon brown sugar
- 1 tablespoon dried thyme
- ⅓ cup port wine
- 1 (32 ounce) carton beef stock
- 5 slices French bread
- 5 slices Swiss cheese
- ¼ cup shredded Parmagiano-Reggiano cheese
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Instructions
- 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.
- 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.
- Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
- 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.
- Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.
Source
Original recipe: View Original