Ste. Michelle Onion Soup

Ste. Michelle Onion Soup

Onion Soup


6 onions, julienned
6 ounces butter
3 Tbsp. flour
1 cup Sherry
4 cups chicken stock
1 cup beef stock
1 Tbsp. fresh thyme, chopped
salt & pepper
1 baguette... cut into 24 thick slices
2 cups Gruyere


In a heavy bottom pot on high heat melt the butter, when melted add the onions with a large pinch of salt. Stir occasionally for 10 minutes on high heat. Reduce heat to medium continue stirring occasionally. After another 10 minutes lower heat and cook the onions for another 35 to 40 minutes until soft and caramelized.

Raise the heat to medium and add the flour cook for 1 minute. Add the Sherry, chicken and beef stock stir everything together well. Bring to a boil, reduce to a simmer and cook for 15 minutes.

Add the fresh thyme and season with salt and pepper to taste. The soup portion is now done... serve immediately, keep warm in a double boiler to serve later in the day or chill and reheat (can be made 1 to 2 days ahead).

Preheat the oven to 350 degrees. Lay the baguette slices on a baking sheet, drizzle with olive oil and sprinkle with salt, bake until crisp. Remove from the oven and let cool. Top with the Gruyere. When ready to serve... Place the baguette slices back in the oven to melt the cheese. Place two slices in each serving bowl and ladle the soup over the top. Serve and enjoy!

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