The Best French Onion Soup with Beer and Port

  • Preparation 10 min
  • Refrigeration 4 to 5 days
  • Cooking 1 h
  • Servings 6
  • Freezing Absolutely

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Ingredients

  • 3 big onions, peeled and thinly sliced (1 red, 1 white, 1 Vidalia)
  • 1 green onion, finely chopped
  • 1 big garlic clove, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 bottle (750 ml) of strong blond beer, tripel style
  • 1/2 cup (125 ml) Port
  • 1/2 cup (125 ml) red wine
  • 4 cups (1 liter) beef broth
  • 1 pinch of dried thyme
  • 1/2 teaspoon (2.5 ml) celery seeds
  • 1 big bay leaf (to remove before broiling)
  • 6 slices of French bread, about 1/2 inch (1 cm) thick
  • 2 cups (500 ml) grated Swiss cheese
  • 1 cup (250 ml) freshly grated Parmesan cheese

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Preparation

  • In a large pot over medium-low heat, add the olive oil and slowly caramelize half of the sliced onions (half of each colour), the garlic and the green onion, about 20 minutes. Stir often. Set the other half of the onions aside, they do not get caramelized.
  • Deglaze with the beer, scraping the bottom of the pot well, and bring to a boil. Lower the heat and simmer to reduce by half, about 10 to 15 minutes.
  • Add the reserved raw onions, the port, the red wine, the beef broth, the thyme, the celery seeds and the bay leaf, then season with salt and pepper, to taste. This soup is better on the salty side! Bring back to a boil, lower the heat and simmer for another 25 minutes.
  • Remove the bay leaf. Set the oven rack in the middle position and preheat the oven to broil.
  • Divide the soup into 6 oven-safe bowls and top each one with a slice of bread.
  • Cover each bowl with the cheese. Start with the Swiss and finish with the Parmesan. Broil until the cheese is golden and crisp!