13 Jul French Onion Soup
I love this soup with all my heart and have been preparing it for years. There is just something so luxurious and comforting about onions slowly braising in lots of onions and garlic and slow cooked with stock and wine. We use KWV Chenin Blanc and fortified KWV Cape Tawny for this recipe and warm it just before serving with a shot of brandy which is classically French.
This soup is great for winter, freezes well and great for entertaining large groups of people. It can easily be served as a starter or as a main course with fresh baguette. The NOMU stock used in this recipe makes it extra extra special and adds a beautiful depth of flavour.
| Servings | Prep Time |
| 8-10 people | 12 minute |
| Cook Time |
| 2 hours |
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I love this soup with all my heart and have been preparing it for years. There is just something so luxurious and comforting about onions slowly braising in lots of onions and garlic and slow cooked with stock and wine. We use KWV Chenin Blanc and fortified KWV Cape Tawny for this recipe and warm it just before serving with a shot of brandy which is classically French.
This soup is great for winter, freezes well and great for entertaining large groups of people. It can easily be served as a starter or as a main course with fresh baguette. The NOMU stock used in this recipe makes it extra extra special and adds a beautiful depth of flavour.
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Ingredients
- 300 g Butter
- 1,5 kg sliced onions
- 6 cloves grated garlic
- 500 ml KWV Classic Collection Chenin Blanc
- 250 ml KWV Cape Tawny
- 1 liter NOMU prepared chicken stock
- 3 Bay leaves
- 4 shots KWV Brandy
Instructions
- Melt the butter in a large pot and add the onions, place the lid on the pot and sweat the onions slowly for about 20 minutes, add the garlic and gently brown for about 10 minutes.
- Add the wine, stock and bay leaves and gently cook for about 1½ hours.
- Add brandy to a small saucepan and flambe. Add to the soup and serve.