French Onion Soup II

A bowl of pure bliss.

There’s no debating it. French onion soup is the greatest soup of all time. It’s simple. Full of rich flavor. And there’s simply nothing cozier – or better at quelling a hangover – than sitting down to a hot bowl of classic French onion soup.

This is a restaurant-worthy take on French onion that goes all in on a rich, decadent broth. Instead of sherry or white wine, we’re using the potent flavors of port wine to really spice things up. It gives the broth a bit of sweetness that pairs well with the caramelized onions, savory broth, and nutty Gruyere cheese.

Get ready to feel your stomach sing out in happiness with the recipe below.


  • Prep: ~20 minutes
  • Cooking +1-2 hours
  • Yields: ~4 servings

Grocery List

  • 4.5 pounds of yellow onion, peeled and sliced
  • 4 tbsp of butter
  • 2 tbsp olive oil
  • 1/2 cup of port wine
  • 32 oz beef stock
  • 32 oz chicken stock
  • 1 bay leaf
  • 1/3 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp worcestershire
  • 1 tsp balsamic vinegar
  • 1 clove of garlic, minced
  • 1 1 cup of Gruyere cheese, shredded
  • Rustic bread, for serving


  • In a large saucepan melt butter over medium-high heat until foaming. Add onions and olive oil and cook, stirring occasionally, until softened, about 5-6 minutes.
  • Lower heat to medium-low and continue to cook, stirring frequently, until onions are very sweet and a rich golden-brown color. This will typically take about an hour or more.
  • Note, if the onions begin to burn, add in about 1 tablespoon of water, scrape up the onions, and continue to cook until fully caramelized. After about an hour, or until onions are caramelized, toss in minced garlic and cook for another two minutes.
  • Transfer onions and garlic to a large stock pot.
  • Once done, add in the port wine and bring to a simmer. Cook for another 3 minutes, then add in your salt, pepper, stock, bay leaf. Raise the heat back to medium and bring to a simmer, before reducing heat back to low and simmering for another 20 minutes.
  • Next, mix in the balsamic vinegar and worcestershire, and remove the bay leaf.
  • Let the soup simmer for another 10 minutes. Then remove from heat.
  • Prep the broiler to a medium or high temperature, then grab your slices of toasts and soup bowls. Pour in a spoonful of soup into the bowls, then add in the toast. Top off the bowls with additional spoonful of soup, then sprinkle in the shredded Gruyere cheese. Place on a rimmed baking sheet and broil until cheese in melted and golden brown.
  • Remove from oven and serve warm with extra port!