Our 2012 CrossHatch, Santa Ynez Valley is a blend of 60% Grenache and 40% Syrah. The sweet onion flavors in this soup enhance the blackberry and raspberry flavors in the wine while the minerality and spice pair perfectly with the earthy rustic qualities.
French Onion Soup
- 2 tbsp. unsalted butter
- 2 1/2 lbs. yellow onions, halved and thinly sliced
- 1 tbsp. all-purpose flour
- 1 c. 2012 CrossHatch
- 8 c. beef stock
- 2 tsp. minced fresh thyme
- 1 bay leaf
- salt & pepper
- 1 crusty baguette
- 2 2/3 c. shredded Gruyère cheese
1. In a large, heavy sauté pan, melt the butter over medium heat. Add the onions, stir well, cover and cook for 5 minutes. Uncover, reduce the heat to medium-low and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.
2. Sprinkle the flour over the onions and stir until combined. Gradually stir in the wine, then the stock, then the thyme and bay leaf. Bring to a boil over high heat, reduce to medium-low, and simmer uncovered until slightly reduced, about 30 minutes. Season with salt and pepper and discard the bay leaf.
3. Meanwhile, preheat a broiler. Have ready eight 1 1/2-cup broiler proof soup bowls. Cut the baguette into 16 slices, sizing them so that 2 slices will fit inside each crock. Arrange the bread slices on a baking sheet and broil, turning once, until lightly toasted on both sides, about 1 minute total. Set the slices aside. Position the oven rack about 12 inches from the heat source, and leave the broiler on.
4. Ladle the hot soup into the crocks. Place 2 toasted bread slices, overlapping if necessary, on top of the soup and sprinkle each crock evenly with about 1/3 cup of the Gruyère. Broil until the cheese is bubbling, about 2 minutes. Serve immediately and enjoy!
Adapted from Williams-Sonoma