French Onion Soup

French Onion Soup Served at the 2015 Holiday Fare Wine Trail
French Onion Soup
Served at the 2015 Holiday Fare Wine Trail

Best paired with Adam Puchta Nouveau

  • 5 to 6 medium yellow onions
  • 1 tablespoon oil
  • 2 tablespoons butter
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 6 cups beef stock
  • 1 cup Adam Puchta Nouveau
  • 1 bay leaf
  • ½ teaspoon ground sage
  • Salt and pepper to taste
  • 12 ounces Swiss cheese, shredded
  • French bread, sliced
  • Olive oil

Melt the butter & oil in a heavy saucepan and add the onion, sugar and salt. Cook over low heat stirring occasionally for 25 minutes or until onion is deep golden brown and they begin to caramelize.

Add the flour and stir continuously for  2 minutes. Gradually blend in the stock and Adam Puchta Nouveau, stirring all the time and bring to a boil. Add the bay leaf, sage, salt and pepper. Cover and simmer for 25 minutes.  Remove the bay leaf.

Preheat oven to 350 and toast the French bread slices till golden brown. Divide soup contents between warmed soup bowls and drizzle with just a touch of olive oil, place toasted bread on top and  sprinkle with grated Swiss cheese. Place  under broiler for a few seconds until cheese is melted and golden. Serve immediately.