This soup is delicious and rich. We like it best on cold days. You can use more or less broth depending on how thick you like your French Onion Soup. Also try making with a Chardonnay as a delicious variation.

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Recipe Summary

prep:
10 mins
cook:
1 hr 25 mins
total:
1 hr 35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

455 calories; protein 17.4g; carbohydrates 37g; fat 25.6g; cholesterol 47.9mg; sodium 426.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2012
I loved this - the onions melted in your mouth! It was a little sweet for my fiance's taste but I think we'll just try it with a chardonnay next time to see what a difference that makes. Read More
(4)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2012
This soup was so good. The port wine & thyme added a delicious unique flavor. Really enjoyed it! Read More
(4)
Rating: 5 stars
01/29/2012
I loved this - the onions melted in your mouth! It was a little sweet for my fiance's taste but I think we'll just try it with a chardonnay next time to see what a difference that makes. Read More
(4)
Rating: 4 stars
12/18/2012
This was a good soup but I prefer one with a richer flavor not so sweet and more depth. I will try again with the Chardonnay. Read More
(1)
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Rating: 5 stars
07/18/2018
A very good soup with lots of flavor. I used sherry wine in place of white wine. Read More
Rating: 5 stars
01/23/2020
Thanks for the recipe post! I was trying to remember a similar recipe and didn t know how much Port to add. This turned out excellent! I did make a few changes I used yellow onions did not add sugar (who needs the extra carbs)?! Besides the port makes it truly scrumptious. I did use 50oz of beef consommé added a splash of liquid smoke and let the extra liquid cook off w/the lid removed for about an hour. I m sure my changes only slightly changed the results - it was delicious!! Read More
Rating: 5 stars
04/27/2020
This is a very tasty soup. I read all the reviews and decided to cut down on the brown sugar a bit. Other wise I did exactly as listed and it turned out very good. Read More
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Rating: 5 stars
12/06/2020
Made today, I used marsala wine. Outstanding flavor. Takes a little time but well worth it. Actually get to rest between caramelized stirs. Will try port next, all I had, cold weather. Read More
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