Although not done researching wines and foods (not by a long shot, I’ve got at least 3-5 more educational posts in me), I felt the urge to get a recipe out there, as I haven’t put on out in almost a week.
A week! Sheesh, have I’ve been slacking or what?
Think of this as a version of French onion soup, as it’s the same basic premise. Onion soups, for the uninitiated, have as many versions as there are versions for marinara. But there are some key requirements…onions, obviously. Also a sweet and hearty broth. The sweetness in this recipe comes from both white and red wine as well as a healthy dose of Brandy.
This is a dish made specifically for you spirit fiends out there.
- 3 Tablespoons unsalted butter
- 1 red onion, julienned
- 1 yellow onion, julienned
- 1 white onion, julienned
- 1 teaspoon thyme, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon Italian parsley, minced
- 1 cup dry white wine of your choice
- 1 cup dry red wine of your choice
- 1/2 cup brandy
- 5 cups chicken stock
- 1 bay leaf
- Ground Black Pepper (to taste)
- slices of sourdough or baguette
- Grated Gruyere cheese
Place a large stockpan over medium heat. Melt butter, and when it starts to foam, add onions. Cook for 35-45 minutes, stirring once every five minutes or so, until onions are brown and nicely carmelized.
Add thyme, rosemary, and parsley, incorporating it well into the onions. Ensure that the brown bits at the bottom of the pan have been scraped off and also incorporated into the onions. Then pour in wines and brandy. Bring to a small boil, allowing the liquid to reduce well, until almost thoroughly evaporated.
Pour in chickenstock and bay leaf. Lower the heat to medium-low and cook at a simmer for 30-45 minutes.
Heat your broiler of your oven to 450 degrees F. Ladle soup into a heat resistent soup bowl and top with one slice of bread (either toasted or not, or made into a crouton…or not). Top liberally with gruyere cheese. Place soup bowls in over for 5-7 minutes, melting the cheese and possibly bringing the cheese to a bubble. Remove the bowl from the oven and allow to cool for 5 minutes. Serve…carefully.