Serves 4
Pair with 2017 Julaie Cuvee or Syrah


  • 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
  • 1/4 pound unsalted butter
  • 1 bay leaf
  • 1/2 cup dry sherry
  • 1/2 cup brandy or Cognac
  • 1 1/2 cups dry white wine, such as Julaie Cuvee
  • 8 cups beef stock
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 12 ounces of Gruyere Cheese
  • 1 French Baguette-sliced into1/4 " thick

    In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Light match over pot to burn off alcohol. Add the white wine (recommended-2017 Julaie Cuvee) and simmer uncovered for 15 more minutes.

    Add the beef stock plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper. While the pot is simmering, grate Gruyere cheese and cut your bread into slices, about a 1/4 inch thick.
    Once soup is done, pour servings into an oven safe bowl. Place the bread on top of the soup and then generously sprinkle the cheese on top. Broil until browned and bubbly on top.

    Bon Appetite
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