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French Onion Soup with Port Wine

French Onion Soup with Port Wine

Leah Thompson

"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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1 h 35 m servings 455 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. Preheat the oven's broiler.
  4. 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.
  5. Melt the cheese under the broiler until browned, 2 to 3 minutes.

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Read all reviews 3
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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.

This soup was so good. The port wine & thyme added a delicious unique flavor. Really enjoyed it!

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.

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