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Home / Food and Wine Pairings / French onion soup

French onion soup

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Loaded with umami, pair French onion soup with a Willamette Valley Pinot Noir

 

Savvy match: Classic French onion soup features the powerful flavor duo of caramelized onion and rich beefy stock, crowned with a favorite, Gruyere cheese. A light to medium-bodied red wine with high acidity will complement the caramelized onion flavors and balance the cheese’s fat. The layers of umami in the soup will reveal the layers of complexity within a Willamette Valley Pinot Noir.

This heartwarming soup makes a great cold day lunch, light supper, or late-night meal. Honestly, several wines would pair well — Chardonnay, whites like Riesling or Gewurztraminer, sparkling wines, even a good Bock. 

Ingredients

  • 6 tablespoons butter, plus more for toasts 
  • 6 medium yellow onions (2 pounds), sliced thin 
  • 1 clove garlic chopped 
  • 2 cups water 
  • 2 tablespoons flour 
  • 1 cup sherry Amontillado 
  • 6 cups beef stock, homemade if you can 
  • 1 bay leaf 
  • 2 thyme sprigs 
  • Salt and pepper 
  • 2 tablespoons Cognac 
  • 1 teaspoon vinegar, cider or sherry 
  • 1 teaspoon Worcestershire sauce 
  • Toasted baguette, about 8 slices ¼ inch thick 
  • Gruyere cheese, grated, about 12 ounces 
  • Chives for garnish

Steps

1.

In a large Rondeau or dutch oven, melt the butter over medium heat, add onions and cook until soft for about 10 minutes. Reduce the heat to low and cook covered (stirring occasionally) for 1 - 2 hours until onions are a rich golden-brown color, not too dark otherwise they will get bitter. Add a little water if necessary.

2.

Add garlic and stir. Add water, stirring to pick up any fond, reduce to almost dry (au sec).

3.

Add flour and stir to coat the onions. Raise heat to medium high.

4.

Deglaze with sherry.

5.

Add the beef stock in small increments, stirring to incorporate.

6.

Add thyme and bay and season with salt and pepper. Simmer for 20 - 30 minutes.

7.

Add vinegar and Worcestershire sauce.

8.

Using oven proof bowls, place one toasted baguette in the bottom of the bowl and spoon soup over the toast. Top with more toast and sprinkle with grated Gruyere cheese then set the bowls on a baking sheet. Broil until the cheese is melted and browned in spots.

9.

Garnish with chives and serve.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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