Merlot “French Onion” Soup

Merlot French Onion Soup

Merlot “French Onion” Soup

Serves 6

4 Spanish Onions, sliced thinly
30ml canola oil
120ml Jackson-Triggs or Inniskillin Merlot
1 small bunch Fresh Thyme, chopped
1.5L good quality chicken or beef stock

Add 30ml of oil to a large saucepot and heat on the highest setting.
When the oil is almost smoking add in all of the onions, allow them to gain colour before stirring, this should take 2-3 minutes. Stir and then lower heat to medium.
Repeat this process. Allow the onions to gain colour (letting them cook untouched for 2-3 minutes) then stir. Continue this until fully caramelized. This total procedure should take roughly 25 minutes.
Add in the wine and reduce to a syrup consistency.
Add stock and thyme, turn to low heat and simmer for 30 minutes.
Season your soup with salt and pepper to taste.
Ladle the soup into oven friendly soup bowls.

At this point you can garnish your soup. We like to use the traditional garnish of melted cheese on a crouton.

Adam Waxman
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine, and Chief Content Officer of DINE Media Inc.