French Onion Soup with Port Wine

1. 1

   In a large pot over medium-low heat, melt the butter with the olive oil. Add the onions and the garlic; season with a pinch of salt and black pepper. Cook the onion mixture in the hot butter and oil, stirring every 10 minutes to prevent it from browning too quickly, until caramelized, about 1 hour.

2. 2

   Stir the brown sugar and the thyme into the caramelized onions and let the sugar melt into the onions, about 2 minutes. Pour in the wine and bring it to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon; continue to simmer for 5 more minutes. Add the beef stock and cook for 10 more minutes. Season the soup with salt and pepper.

3. 3

   Preheat the oven broiler to high. Set 5 oven-safe crocks on a baking sheet.

4. 4

   Ladle the soup evenly into the crocks. Top each with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with Parmigiano-Reggiano cheese.

5. 5

   Broil the soups under the preheated broiler until the cheese is melted and browned, 2 to 3 minutes.

• Calories 439.56 kcal High
• Protein 18.82 g Good Source
• Carbs 35.38 g Moderate
• Total Fat 25.64 g High
• Saturated Fat 11.38 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 48.39 mg Moderate
• Sodium 638.76 mg High
• Fiber 2.7 g Low Source
• Sugar 4.47 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 401.53 mg Good Source
• Iron 1.64 mg Low Source
• Potassium 330.03 mg Low Source
• Vitamin A 29.84 mcg_rae Low Source
• Vitamin C 0.53 mg Low Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷