Prep Time:
10 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 35 mins
Servings:
5
Ingredients
Directions
Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.
Nutrition Facts (per serving)
| 455 | Calories |
| 26g | Fat |
| 37g | Carbs |
| 17g | Protein |
