Much thanks to Teresa Smith with Canyon’s Edge Winery. She has come on board to share her vast knowledge of wine with all of us. Be listening in the coming weeks to learn all about Washington’s wine history, how to pick great wines, fun gadgets and events to get you out there and sampling.

Teresa just sent us this message to share with all.

“Winter is snow with black silhouettes” – Vincent Van Gogh

French onion Soup aux Les Halles

Even if we aren’t having a real winter, French Onion Soup is wonderful this time of year, and I made it this weekend, and enjoyed it with Canyon’s Edge Sangiovese, and had pears and Cougar Gold cheese for dessert. The Cougar Gold was sharp, a nice contrast, a leftover Christmas present.
I substituted Jeremiah’s tawny port rather than cognac, and used Jeremiah’s in the beef stock too. Really, who needs all that water?
All the cookbooks will tell you this originated at Les Halles, in Paris. Les Halles used to be a giant produce market, much the Pike Place Market began. Now, she said shaking her head sadly, it is a bunch of shops.
SOUP
4 tbl. unsalted butter
2 tbl. olive oil
6 cups sliced yellow onions
1 tsp sugar
1/3 cup cognac
thyme
3 tbl unbleached all-pupose flour
3 quarts Beef Stock
11/3 cups dry white wine
salt and pepper

CROUTONS
8 thick slices French Bread
1/2 stick butter
4 tbl. olive oil
3 cloives garlic, minced

CHEESE GRATINEE
8 ounces Gruyere, shredded
8 ounces smoked mozzarella, shredded
4 ounces freshly grated Parmesan cheese
Heat the butter and onions in a large stock pot. Add the onions and cook over high heat, stirring occassionally, for 15 minutes. Add the garlic and sugar, reduce to medium heat stirring occasionally, until the onions are golden brown, about 40 minutes.
Pour in the port, and set some aside for the cook, you have earned it! Good heavens, all that chopping.
Stir in the stock and wine, wine can be substituted with more port. Season to taste and let set an hour.
Preheat oven to 350 F.
Butter the bread with a mnixture of garlic and oil, and toast in the oven on baking sheet.
Combine the three cheeses, or any cheeses similar, comme tu veut, it’s your soup.
Ladle the soup into 8 oven proof bowls, to 3/4 full.
Put a crouton in the center, and cover generoulsy with cheese. Broil 6 inches from heat, until cheese is melted and bubbling, about 5 minutes.

I always feel recipes are a suggestion, not a rule book, and can be adjusted to taste, ability, upbringing, and education.

I have noticed the French onion soup bowls in second hand stores, I borrowed my mom’s. Shhhh.