Ledson Winery and Vineyards

Ledson Winery & Vineyards

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French Onion Soup
paired with our Alexander Valley Merlot


4 quarts beef stock
10 yellow onions
1 bunch thyme
2 fresh Bay leaves
salt and pepper to taste
4 oz. Gruyere cheese, grated
8 toasted pieces of baguette


In a large pot over high heat, saute the onions until golden brown. This takes about 20 minutes, but the longer the onions are cooked, the sweeter they get. Add the onions to the beef stock and simmer for 20 minutes. Tie the thyme and bay leaves with butchers twine and add to the simmering soup for 5 minutes. Remove the herbs and season to taste. Garnish the soup with melted cheese on the toasted bread. This is most easily done in a toaster oven or a broiler. Makes eight 8 oz. portions.