French Onion Soup with Port and Burgundy



4 to 6 servings



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


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.

Author's Comments

Do not overdo on the Burgundy and Port or the soup will be very sweet. Believe me, I know this!!<br />
<br />
Recipe courtesy Keri Poulios

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3 Recipe Reviews

Kenneth Sherwood

Kenneth Sherwood reviewed French Onion Soup with Port and Burgundy on December 29, 2001

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

Jeremy Slagle

Jeremy Slagle reviewed French Onion Soup with Port and Burgundy on August 30, 2004

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


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