WINE & FOOD AFFAIR RECIPES

Soups

Classic French Onion Soup

Mill Creek Vineyards & Winery

1401 Westside Road
Healdsburg, CA 95448
millcreekwinery.com

Rich, savory, and deeply comforting, this French Onion Soup is Kathie King's special recipe that transforms simple ingredients into something unforgettable. Topped with golden, bubbling cheese and paired beautifully with a glass of Dry Creek Valley Mill Creek Zinfandel, it’s the perfect way to host a fancy-yet-cozy dinner without much effort. Serve with warm sourdough and a crisp side salad.

Ingredients:
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 5 each Onions Medium, Thinly Sliced
  • 1 teaspoon Thyme Fresh, Chopped
  • 2 tablespoons Dry Sherry
  • 3 1/2 cups Brown Beef Stock
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 1 1/2 cups Gruyere Cheese Grated
  • Toasted Slices of Baguette
Section Directions:
Heat butter and olive oil in a soup pot over medium-low heat until the butter is
melted. Add the sliced onions and fresh chopped thyme and stir to coat.

Cook over medium heat, stirring occasionally and keeping an eye on the onions
so they do not scorch. As soon as they start to brown, after about 15 minutes
reduce the heat to medium-low and continue to cook, covered, stirring more often, until the onions are a rich brown color, about 30 to 40 minutes.

Stir in the Dry Sherry. Increase the heat to high and cook, stirring constantly,
until all the sherry has cooked off. Stir in the brown beef stock. Bring to a boil,
reduce the heat and simmer, partially covered, for 20 minutes.

Season with salt and pepper.

Receipe Directions:

Serving suggestions:

Serve in oven proof bowls or crocks on a baking sheet. Ladle the hot soup into the
bowls and top each serving with the toasted baguette. Sprinkle each bowl with 3
tablespoons grated Gruyere cheese. Bake in 425-degree oven until the cheese is
melted and starting to brown. Enjoy!