These green beans with lemon pepper are simple and tasty. With the almonds, they have a slight tanginess, heat, and crunch. favored by my family!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 white onions, sliced into thin rings
- 1 clove garlic, minced
- 1 pinch salt
- 1 ½ teaspoons ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon dried thyme
- ⅓ cup port wine
- 1 (32 ounce) carton beef stock
- salt and ground black pepper to taste
- 5 slices French bread
- 5 slices Swiss cheese
- ¼ cup shredded Parmagiano-Reggiano cheese
Instructions
- Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
- Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions 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 another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.
- Preheat the oven’s broiler.
- Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.
- Melt the cheese under the broiler until browned, 2 to 3 minutes.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 426 mg |
| Sugars | 12 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I make this soup often and absolutely love it. The port wine & thyme leaves are a wonderful addition. I use a combination of Swiss and Gruyere cheeses.
Made today, I used marsala wine. Outstanding flavor. Takes a little time but well worth it. Actually get to rest between caramelized stirs. Will try port next, all I had, cold weather.
This is a very tasty soup. I read all the reviews and decided to cut down on the brown sugar a bit. Other wise I did exactly as listed and it turned out very good.
Thanks for the recipe post! I was trying to remember a similar recipe and didn’t know how much Port to add. This turned out excellent! I did make a few changes, I used yellow onions, did not add sugar (who needs the extra carbs)?! Besides, the port makes it truly scrumptious. I did use 50oz of beef consommé, added a splash of liquid smoke, and let the extra liquid cook off w/the lid removed for about an hour. I’m sure my changes only slightly changed the results – it was delicious!!
A very good soup, with lots of flavor. I used sherry wine in place of white wine.
This was a good soup but I prefer one with a richer flavor, not so sweet, and more depth. I will try again with the Chardonnay.
I loved this – the onions melted in your mouth! It was a little sweet for my fiance’s taste, but I think we’ll just try it with a chardonnay next time to see what a difference that makes.
This soup was so good. The port wine & thyme added a delicious unique flavor. Really enjoyed it!