HOME            HISTORY           NEWS & EVENTS           WINE CLUB           MAILING LIST           SHOP ONLINE,           RECIPES           GALLERY

French Onion Soup 

Recipe adapted from Julia Child
Pair with 2005 Deaver Vineyards Signature Zinfandel (available ONLINE)

Ingredients: 1/2 Stick of butter 1    Tbs olive oil 8    Cups thinly sliced onions (about 2-1/2 pounds) 1/2 tsp salt 1/2 Tbs sugar 1    Tbs flour 8    Cups beef stock (heated) 1/4 Cup Cognac, or other good brandy 1    Cup Deaver Vineyards 2005 Signature Zinfandel 8    Half-inch slices of French bread, toasted (cut to size of bowl) 3/4 Lb. coarsely grated Gruyere cheese * Method: Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions. Cover and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.  Sprinkle in flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly one and a half hours, adding a little water if the liquid reduces too much. Taste for seasoning. Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.  Serve immediately with a crisp green salad and a glass of 2005 Deaver Vineyards Signature Zinfandel. * Available in Deaver Vineyards Tasting Room gourmet foods section Tested and contributed by Kristi Santens December 9, 2007