French onion soup & red Burgundy
More From: Curious Food
Posted August 27th, 2010 by Matt Kane | No Comments
I really don’t mean to draw summer to a close too early, but there has been a little nip in the air the last week or so. Autumn is just around the corner, but there’s no need to put a dampener on it. If Autumn is good for anything, it’s an excuse to get back to warm, hearty, rustic food that we didn’t seem to miss during the summer months. Maybe now though, we’re starting to get a craving for it all over again.
For the beef stock, try to get beef bones from the butcher and boil the heck out of them for a good few hours.
French onion soup (serves 4-5)
What you’ll need
3 tbsp butter
500g onions, thinly sliced
250ml dry white wine
125ml water
1.25L beef stock
French baguette sliced and toasted
freshly grated gruyère for serving
salt and pepper
How to cook it
Melt the butter in a large, heavy pan and then add the onions, wine and water. Heat gently, stirring regularly until the onions soften up (30-35 minutes). Add stock and season before bringing to the boil, cover and simmer for about 20 minutes.
In the meantime, with a generous layer of gruyère cheese on top, grill the toasted sliced baguette until golden brown. Serve the soup and set the grilled bread on top.
The wine match
I dare not deviate from France. Get your hands on a good Red Burgundy, a Côtes du Rhône or even a Beaujolais and you can’t go wrong here. A great all round food wine, Moillard’s Bourgogne Pinot Noir is my first choice. The less expensive Cuvée Richette Côtes du Rhône and the excellently priced La Reine de l’Arenite Fleurie would certainly not disappoint either.
For white wine drinkers, Chardonnay is a must in my humble opinion. Check out another one of our recent additions, Cuvée à l’Ancienne Mâcon Charnay.


















