Updated: Apr 15, 2020
Welcome to Yorba's Virtual Kitchen. Sommelier and Chef "JLew" will be featuring pairings with Yorba Wines over the next few weeks. Since we're all cooped up for the next month and with more rain on the way, French Onion Soup seemed like the most ideal comfort food.
Join Ann and Justin in the kitchen for a relaxing evening of food and wine. Click here for our complimentary virtual tasting.
Wine - 2013 Shake Ridge Red I Buy Now
Pairing - French Onion Soup
Why - The wine has bright fruit flavors like blackberry and also some sweet vanilla. Carmelized onions are rich and full of umami. In japanese ‘umami’ translates to deliciousness. A rich soup with a cheesy crust is balanced by bright fruity flavors of our playful Shake Ridge blend.
What to know
Onions: Use any or a combination of any variety of onion (shallot, yellow, white, sweet, red, etc.). The more varieties of onion the more variety of flavor!
Stock: Use any kind you like; vegetable, chicken, beef, homemade, or store bought. I would opt to use homemade chicken stock because it makes the house smell so good!
Take your time with the onions! Let this be a leisure stroll down Caramelization Lane. Stir often and if the bottom starts to burn (dark brown or black), add a tablespoon of water.
Toppings:The recipe provides a great suggestion. Use what you’ve got! Green onions, parsely, basil, cheese of all kinds, old bread, crackers, etc.
Yields: 4 servings
Active time: 1 to 2 hours
6 tablespoons (90g) unsalted butter, plus more for toasts
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
Freshly minced chives, for garnish
In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.
Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.
Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.