' Willamette Valley Vineyards - Pinot Noir French Onion Soup

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Pinot Noir French Onion Soup

Pinot Noir French Onion Soup
Recipe by Chef Eric Nelson
At a Glance
Cook Time: 50 minutes

1 oz Butter

2 lbs Sweet Yellow Onions, shaved thinly

1 oz Garlic, chopped

1/2 bottle pinot noir (Estate Pinot)

1 quart Chicken stock

1 quart Beef Stock

1 tbsp Thyme

Salt & Pepper to taste

6 pieces of Crusty Bread

6 slices of Gruyere Chese


French onion soup is even tastier when paired with our 2010 Estate Pinot Noir. The bright aromas of cherry, red currant, and red raspberry compliment the delectable and cheesy french onion soup magnificently.


In a large stock pot on medium high, carmelize onions until dark brown, this may take 45 minutes or longer. Keep a close eye, if the pan starts to brown, deglaze with a little wine. Once dark brown add garlic and cook for 5 minutes. Deglaze with remaining wine and simmer until reduced by half. Add stocks and thyme, then season to taste. Serve by placing soup in bowl top with bread and cheese. Place bowl under broiler and brown cheese. Careful, bowl gets really hot!

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