Best 3 French Onion Soup With Port Wine Recipes

Indulge in the classic French Onion Soup, an iconic dish known for its rich, savory broth, caramelized onions, and melted cheese. This culinary masterpiece is elevated with the addition of Port wine, imparting a subtle sweetness and depth of flavor. Discover the secrets behind this timeless soup, from selecting the perfect onions to achieving the ideal caramelization. Explore variations such as the vegetarian French onion soup, a lighter yet equally flavorful option, and the French onion soup with Gruyère cheese, a cheesy delight. Whether you prefer a traditional or a modern twist, this article provides three delectable recipes to satisfy your cravings. Embark on a culinary journey and savor the essence of French cuisine with these exquisite French onion soup variations.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH ONION SOUP WITH PORT WINE

French Onion Soup with Port Wine image

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.

Provided by Leah Thompson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 14

Ingredients

3 tablespoons butter
3 tablespoons olive oil
6 white onions, sliced into thin rings
1 clove garlic, minced
1 pinch salt
1 ½ teaspoons ground black pepper
1 tablespoon brown sugar
1 tablespoon dried thyme
⅓ cup port wine
1 (32 ounce) carton beef stock
salt and ground black pepper to taste
5 slices French bread
5 slices Swiss cheese
¼ cup shredded Parmagiano-Reggiano cheese

Steps:

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.
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 : Calories 454.8 calories, Carbohydrate 37 g, Cholesterol 47.9 mg, Fat 25.6 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 11.7 g, Sodium 426.4 mg, Sugar 11.8 g

CLASSIC FRENCH ONION SOUP

Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

RESTAURANT-STYLE FRENCH ONION SOUP

Restaurant-Style French Onion Soup image

Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Provided by Jenny

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup butter
8 onions, sliced
2 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese

Steps:

Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g

Tips:

Use a good quality, flavorful broth. A homemade broth is ideal, but a store-bought broth can also be used. If using a store-bought broth, be sure to choose one that is low in sodium.
Caramelize the onions slowly and patiently. This will develop their sweetness and flavor.
Use a variety of cheeses in the soup. A combination of Gruyère, Parmesan, and Swiss cheese is a classic choice, but you can also use other cheeses that you enjoy.
Don't be afraid to experiment with different toppings. A classic French onion soup is typically topped with croutons and grated cheese, but you can also try other toppings, such as fried shallots, bacon, or even a poached egg.
Serve the soup hot and bubbly. This is a hearty and comforting soup that is perfect for a cold winter day.

Conclusion:

French onion soup is a delicious and classic dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a soup that is sure to impress your family and friends. So next time you're looking for a comforting and flavorful soup, give this French onion soup recipe a try. You won't be disappointed!