Scott's Favorite French Onion Soup

This recipe was inspired by Husch Vineyards' French Onion Soup recipe, modified a bit to suit our tastes better. Husch is a small family winery in the Anderson Valley of Mendocino County, just down the road from Navarro, Handley, Roederer, and some of our other favorites! Check here for a list of Anderson Valley wineries. Anderson Valley is one of the most beautiful California valleys and is on the road to Mendocino.

Directions

Ingredients
6 medium yellow onions, sliced
2 tablespoons butter
2 tablespoons olive oil
3 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
4 cups chicken stock
1 bay leaf
1 cup sherry

Melt the butter and olive oil over a low heat in a large heavy-bottomed kettle. Add the onions and seasonings. Toss to coat. Cover and cook until the onions are translucent, about 15 minutes.

Remove cover and cook, stirring frequently, until the onions are caramelized. This is a slow process and will take about 45 minutes to one hour.

When nicely caramelized, add the chicken stock, bay leaf, and sherry. Simmer for another 15 to 30 minutes. Season to taste with salt and pepper.

Serves four - just the best with some crunchy sourdough cheese bread for dipping!