French Onion Soup

The perfect accompaniment to Husch Vineyards 2016 Dry Gewurztraminer.

6 medium onions, thinly sliced
2 TBS butter
2 TBS olive oil
2 tsp. salt
1 tsp. pepper
1 TBS sugar
4 C chicken stock
1 bay leaf
1 C sherry or port
16 thin slices of baguette, toasted
1 C Gruyere cheese


Melt the butter and olive oil over

Melt the butter and olive oil over a low heat in a large heavy-bottomed kettle. Add the onions and seasonings. Toss to coat. Cover and cook until the onions are translucent, about 15 minutes. Remove cover and cook, stirring frequently, until the onions are caramelized. This is a slow process and will take about 45 minutes to one hour. When nicely caramelized, add the chicken stock and bay leaf. Simmer for another 15 minutes. Season to taste with salt and pepper.

To serve, place 2 TBS sherry in the bottom of four oven-safe bowls. Ladle the soup into the bowls. Float four croutons on each bowl and top with cheese. Brown under the broiler. (Alternately, lay the croutons on a baking sheet. Top with cheese and brown under the broiler then float on the soup.) Serves four.



Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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