Onion Soup

We’d like to thank our friend, Chef Stephen Mangasarian of Bannings Tavern, for sharing this recipe with our valued wine club members.

After a long cold rainy day on the road, AVV Marketing Director Pennie Haase needed a little TLC. Bannings Tavern in Easton, Maryland suggested this soup with a glass of AVV’s Estate Cabernet Sauvignon. They were both delicious and we agree – it is a perfect pairing!

6 cups onions, thinly sliced
4 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon Port

Bouquet garni — thyme, parsley, sage

1 teaspoon garlic, chopped
2 slices bacon, chopped & cooked
4 cups chicken stock
2 cups beef stock

1 French baguette, thinly sliced
Gruyere cheese, sliced

Melt butter until brown. Add onions, coat with butter and cook until brown and caramelized.

Add garlic, bacon, balsamic vinegar, Port, bouquet garni and stock. Bring to a boil and simmer for one hour.

To create croutons, top each slice of baguette with a slice of Gruyere cheese and broil until melted. Divide soup and serve in bowls. Top each bowl with a cheese crouton.

Serves 6