Perfect Pairings: Cailloux, 2005, Cotes Catalanes, France, 244677

Onion Soup

1/4 cup butter
3 large sweet onions, thinly sliced
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces grated gruyere cheese
makes four servings

1. Melt butter or margarine in a 4 quart saucepan. Sauté onions over medium heat for 10 minutes, or until golden brown.

2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Cover the top with the gruyere cheese. Place soup bowls on a cookie sheet for easier handling.

5. Bake at 425 degrees for 10 minutes, or just until cheese is melted.







					Onion Soup 1/4 cup butter 3 large sweet onions, thinly sliced 1 tablespoon all-purpose flour 2 1/2 cups water 1/2 cup red wine 2 (10.5 ounce) cans condensed beef broth 1 French baguette 8 ounces grated gruyere cheese makes four servings 1. Melt butter or margarine in a 4 quart saucepan. Sauté onions over medium heat for 10 minutes, or until golden brown. 2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. 3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. 4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Cover the top with the gruyere cheese. Place soup bowls on a cookie sheet for easier handling. 5. Bake at 425 degrees for 10 minutes, or just until cheese is melted.



	Cailloux • 2005 • Cotes Catalanes, France • 244677 Grape: Grenache, Carignan, Syrah appearance - bright, clear color : dark purple aroma - strong flavors (smell + taste) sweetness - medium dry acidity - neutral oak - cedar fruit - blackberries, figs earth - black pepper, cinnamon, clove, chocolate body - full additional notes - great bouquet, very spicy				• Cotes Catalanes is a department in the Rousillon region of Southern France. Located on the Mediterranean just north of the border with Spain. • Grenache, or Garnacha in Spain, is a late ripening variety which needs a lot of heat. • The french word cailloux translates as pebbles which is a feature of the soil in the Cotes Catalanes region. Related Podcasts: 1. September 16 - Syrah and Pork Wellington Click here to listen. 2. November 3 - Grenache and Fritata Click here to listen.