Ingredients2 h 15 m servings 477 cals
- Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
- Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
- Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
- Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.
Per Serving: 477 calories; 31 g fat; 24.2 g carbohydrates; 17.8 g protein; 54 mg cholesterol; 1225 mg sodium. Full nutrition
ReviewsRead all reviews 8
Good general recipe, however, I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. So...
Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme, which I had not put into french onion soup before. ...
This was amazing. I subbed beef stock for the chicken. Also used some sliced swiss in addition to the cheese called for. I didn't have any port so I subbed more of the white wine. I am a vegetar...
Excellent! I was a little worried about using chicken broth instead of beef, but was really happy with the way this turned out. I used a combination of mozzerella and parmesan as I didn't have G...
This was absolutely delicious. If you are looking for a rich, beefy, salty french onion, STOP, this is not your soup. This is light, fresh and very delicious. Followed the directins to a "T"....
This recipe was wonderful! I followed the directions and cook times exactly, the only substitution was that I used 1 quart vegetable stock and 1 quart chicken stock, which complimented the flavo...
Delicious soup! I've made it twice now. One time as called for with chicken stock and the other with beef stock. We preferred it with beef stock but it's good both ways. Also, the second tim...