Recipe French onion soup A classic

Technique Tuesday: French onion soup. A classic for fall. What not to love between the ooey, gooey cheesy goodness and the caramelized onions It's also great with a big glass of cotes du Rhone. 

This has earthy undertones that meld beautifully with caramelized onions. We matched the smokey notes in the wine by adding som smoked gouda to the mix. This is a Classic french dish and classic french wine make a great pair.
Recipe French onion soup A classic
Recipe French onion soup A classic

2 tbsp butter
5 onions diced
¼ cup finely diced fennel bulb (the white part
½ cup chopped fennel fronds (the leafy green top)
1 tbsp worcheshire sauce
2 tbsp grainy mustard
¼ cup Cotes Du Rhone
6 cups beef stock
2 bay leafs
1 baguette sliced into 4 inch thick slices
4 slices swiss cheese
1.5 cups shredded smoked gouda

1: In a large dutch oven. Heat up butter on medium. Add onion (It will probably fill the pot, don’t worry it will shrink down). Saute onion over medium until caramelized. It will probably take around 40 minutes with occasional stirring to turn good and brown. Be careful not to burn the onion

2:Add fennel, worcestershire sauce, mustard. Stir to combine. Add wine, scraping up brown bits on the bottle. When wine is mostly evaporated add beef stock. Turn to low and cover for 20 minutes.

3: Preheat your oven to broil. In four oven safe bowls, add soup, top with a baguette slice, 1 slice of swiss cheese and topped with ¼ cup shredded smoked gouda.
Place in oven until cheese is melted and browned.

4: Serve with a big glass of cotes du rhone and get ready for fall

See more recipes for cotes du rhone in the link in the bio!

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