Life’s simplest pleasures can be found in the kitchen. A humble bowl of soul-warming, comforting soup in the heart of winter with a beautiful glass of wine – is there anything more perfect?
Our chef, Charlton Prins, is sharing his recipe for French-style Onion Soup this winter which pairs perfectly with our Pioneering Blend of Chardonnay and Pinot Noir. Made from just 10 ingredients, you’re in for a world of flavour. This is a wonderful dish to enjoy over the colder winter months.
- 6 large white onions, peeled and thinly sliced
- 50g butter
- salt and pepper for seasoning
- 9 cups of beef stock
- 1 cup Ratafia
- 6 round slices of sourdough bread
(close to the size of the serving bowl)
- 120g Dalewood brie cheese
- 1 tbsp. chopped chives
- 1tbsp. chopped fresh thyme leaves
Step 1 | Sweat the onions in the butter in a large saucepan over medium low heat for 30 minutes or until golden brown. Season with salt and pepper.
Step 2 | Deglaze the pan with the sherry and cook for a further 2 minutes. Add the beef stock and simmer for 15 minutes. Season to with salt and pepper if necessary.
Step 3 | Time for croutons! Preheat the oven to 180°C. Toast the sourdough slices until golden brown. Place a slice of Brie on each crouton and slide under the grill until the cheese has melted.
Step 4 | Let’s serve. Ladle soup in bowls, place the croutons in the centre of the bowl. Sprinkle over some thyme & chives.