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Recipe: French onion soup

Monday, 8 July, 2024
Haute Cabrière
Life’s simplest pleasures can be found in the kitchen. A humble bowl of soup in winter with a glass of wine – is there anything more perfect?

Haute Cabrière’s chef, Charlton Prins, is sharing his recipe for French-style onion soup this winter which pairs perfectly with our pioneering blend of Chardonnay and Pinot Noir. Made from just 10 ingredients, you’re in for a world of flavour. This is a wonderful dish to enjoy over the colder winter months.

Recipe: French onion soup

Ingredients

  • 6 large white onions, peeled and thinly sliced
  • 50g butter
  • salt and pepper for seasoning
  • 9 cups of beef stock
  • 1 cup Ratafia
  • 6 round slices of sourdough bread
    (close to the size of the serving bowl)
  • 120g Dalewood brie cheese
  • 1 tbsp. chopped chives
  • 1tbsp. chopped fresh thyme leaves

Let's begin 

  1. Sweat the onions in the butter in a large saucepan over medium low heat for 30 minutes or until golden brown. Season with salt and pepper.
  2. Deglaze the pan with the sherry and cook for a further 2 minutes. Add the beef stock and simmer for 15 minutes. Season to with salt and pepper if necessary.
  3. Time for croutons! Preheat the oven to 180°C. Toast the sourdough slices until golden brown. Place a slice of Brie on each crouton and slide under the grill until the cheese has melted.
  4. Let’s serve. Ladle soup in bowls, place the croutons in the centre of the bowl. Sprinkle over some thyme and chives.

 

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