Onion Soup 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! – Serves 6 – Ingredients: 6 cups onions, thinly sliced 4 Tbsp. butter 1 Tbsp. balsamic vinegar 1 Tbsp. 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 Method of Preparation: 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.