French Onion Soup


Enjoy this hearty french onion soup, perfectly paired with our Estéanna Sauvignon Blanc 2018.


125g unsalted butter
2 Tbsp olive oil
4 large onions, sliced
1L beef Stock
2 Tbsp Rietvallei Classic Red Muscadel
1 tsp dried/fresh thyme
Salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced (or aged
1/4 cup grated Parmesan cheese


1. Melt butter with olive oil in a stockpot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. Add beef broth, muscadel, and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss, and 1 tablespoon Parmesan cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.


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