French Onion Soup with Port
Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 4 oz. unsalted butter
- 3 Tbsp. olive oil
- 3 lbs. Spanish onions, sliced
- 2 garlic cloves, chopped
- 1 pinch thyme
- 2 bay leaves
- 1 Tbsp. sugar
- 1 tsp. salt
- 2 Tbsp. flour
- 2 pints veal stock
- 1½ cup port
- 1 tsp. pepper
- 16 slices toasted French bread
- 1 cup grated Gruyere cheese
- Melt butter and olive oil in a large heavy pot over medium heat. Add onions, garlic, thyme, and bay leaves and continue stirring until lightly browned. Reduce the heat to low, cover, and cook, stirring occasionally until onions turn golden, about 15 minutes.
- Uncover, sprinkle with the sugar and ½ teaspoon salt. Raise heat to medium and continue cooking uncovered approximately 30 minutes, stirring often.
- Sprinkle flour over onions and cook until flour is browned, 2 to 3 minutes. Pour in stock, a bit at a time, while stirring. Raise heat to high and bring to boil. Stir in port, ½ teaspoon salt, and pepper. Reduce heat to low and cover. Cook until onions start to dissolve, about 45 minutes.
- Preheat broiler. Ladle soup into ovenproof bowls. Top each bowl with two slices of toasted French bread. Sprinkle with grated cheese.
- Broil until cheese melts. Serve immediately.