Sonoma Onion Soup
Pairs Well With
About 3 pounds of a variety of onions, 4-5 medium sized (variety adds flavor) peeled and thinly sliced. Mike’s suggested combination is:
• 1 yellow onion
• 2 Vidalia (sweet) onions
• 1 red onion
• 1 cup of shallots
1 garlic clove, chopped
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 teaspoon brown sugar
1½ cups dry white wine
2 quarts beef broth (homemade preferable)
4 sprigs of thyme
2 bay leaves
3 tablespoons flour
1 baguette, sliced
2 tablespoons sherry (Fino or Manzanilla)
½ pound Gruyère cheese, grated.
In a large soup pot, heat butter, sliced onions, garlic, thyme and bay leaves over medium heat uncovered, stirring occasionally. After about 15 minutes, add the salt, pepper and sugar and continue to caramelize the onions for at least another 30 minutes. Low heat is key, being careful not to burn anything.
Add the white wine, bring to boil then reduce to a simmer until almost all the wine has evaporated. Discard bay leaves and thyme sprigs
Dust the onions with flour while stirring for about 10 minutes to cook out the flour flavor
Add beef stock and sherry, bring to boil, then reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
Preheat oven broiler, ladle soup into oven-safe bowls, top with baguette slices and cover with Gruyère cheese, place in oven and toast until the cheese turns to a golden brown.
Tasting host Mike Power offered up this recipe to pair with the 2016 Russian River Pinot. He explains: “My Aunt Peg was the queen of French onion soup. She’d make the beef bone broth from scratch, get the finest Gruyère cheese and use fresh herbs from her garden down the street in Forestville. In her honor I re-created her recipe and renamed it after the place she loved.” For his effort, and his aunt’s, Mike wins a magnum of this wine.