French 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!

– Serves 6 –

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.