8 cups homemade beef stock or good quality store-bought stock
1 cup Chateau Grand Traverse Dry Riesling
8 thick slices of French bread, toasted in the oven on a cookie sheet
¾ lb. coarsely grated Gruyere (or Swiss)
Melt both the butter and olive oil in a heavy saucepan over moderate heat. Stir in onions, cover, and cook slowly until tender, about 10 minutes. Blend in salt and sugar, increase heat to medium high and let onions brown, stirring frequently until dark walnut in color (25 – 30 minutes).
Sprinkle in flour and cook slowly, stirring for 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, adding rest of stock and wine. Cover loosely and simmer very slowly 1-1/2 hours adding water if needed. Correct the seasoning.
Divide soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on cookie sheet and place under preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.
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