Meadows Estate Wines - Food Pairing Recipes

Meadows Estate Syrah Oregon Wine French Soup Recipe

2013 Syrah

French Onion Soup Love

There’s just something solid about this dish that makes you feel like everything is going to be just fine. This has to be my favorite comfort food.

The soup can be made with some variations and I’ve never stuck to one specific way with one specific set of ingredients at any given time.

2013 Syrah Oregon Wine Meadows Estate Red Wine RecipesRecipe From Burned At The Steak

This has to be my favorite comfort food. When I’m feeling down, off center, or just needing to feel wrapped in a warm blanket of food love, I don’t think of chicken soup. I’m an onion soup girl. There’s just something solid about the dish that makes me feel like everything is going to be just fine.

The soup can be made with some variations and I’ve never stuck to one specific way with one specific set of ingredients at any given time. I had some leftover carmelized onions that I had cooked with Sauternes I knew I wanted to use. I had beef stock and bone broth ready to go. And I had Comte….a French swiss style cheese. All that was left was to add some more onions. Easy!

Meadows Estate 2013 Syrah’s deep garnet color invites you 1to discover the beautiful aromas of roses, plum, berry, cedar and coffee. It’s a perfect match with this French Onion soup.

French Onion Soup Love

Ingredients

  • 3 large white onions sliced
  • 1 half gallon beef broth
  • 2 cups beef bone broth optional
  • 2 cups dessert wine I used Sauternes
  • 2 sticks butter
  • 2 cups shredded Jarlsberg Comte, or Gruyere cheese
  • Sourdough toast
  • Kosher salt and pepper to taste

Instructions

  • In a saute pan over medium high heat carmelize all the onions in the butter using the wine in splashes to deglaze the pan intermittently. This should take about an hour.
  • In stock pot on medium heat, simmer the beef stock (I used my own) and beef bone broth (my own) and add in the carmelized onions.
  • Heat the oven to 350. Tear a few slices of sourdough bread into pieces that will fit into your oven safe soup bowls. Either lightly brush them with a little butter or lightly spray them with oil. Coat both sides and toast in the oven turning once.
  • When the toast is done, ladle soup into the soup bowls, top with a toasty crouton, and then cheese. Place the bowls on a baking sheet and heat in the oven until the cheese is melted, about 15 minutes. Serve straight from the oven.

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