French Onion Soup with Port and Burgundy

3 tbsp. butter
French bread
3/4 cup Burgundy wine
1/4 cup Port wine
Salt and pepper, to taste
2-1/2 cans water (empty broth cans)
5 cans (16 oz. each) beef broth
2 tbsp. flour
3 tbsp. sugar
3 lg. onions, sliced
1 tbsp. oil
Mozzarella, Gruyere or Swiss cheese

Directions:

In large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add sugar and flour, cook for 1 minute. Add beef broth, water, salt and pepper. Simmer for 30 minutes. Stir in wines, simmer for 2 hours.

Preheat broiler. Pour into onion soup crocks. Place a piece of French bread on top. Cover bread with choice of cheese. Place in oven and broil until cheese is melted and bubbly.

Comments from vjbme :

Do not overdo on the Burgundy and Port or the soup will be very sweet. Believe me, I know this!!

Recipe courtesy Keri Poulios

User Reviews:

We put this soup into small bread bowls instead of in a bowl with bread and it was wonderful!

submitted by crymsin_lilly on November 01, 2005

I added rosemary, thyme and garlic, as well as additional salt and pepper. It turned out delicious -- very light and sweet. 4 stars!

Submitted by Jeremy Slagle on December 09, 2003

It is fabulous!!! Thank you for sharing this.

Submitted by Kenneth Sherwood on November 03, 2000

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