Lambert Bridge Winery

5 Yellow onions, thinly sliced
3 T butter
1 T olive oil
2 cloves garlic, minced
1 t granulated sugar
1C Lambert Bridge Chardonnay
2 T brandy
10 C beef stock, homemade or good quality
Kosher salt and fresh ground black pepper to taste
In a large, heavy bottom stockpot, on high heat, melt butter and olive oil

together. Once hot, add the onions, stirring occasionally. After 10 minutes

reduce heat to medium and continue cooking until the onions are soft and caramel

in color. When they are almost finished, add minced garlic and sugar, stir to

combine, cook for 2 minutes. Raise heat to high add the Chardonnay and brandy.

Cook until the liquid has reduced by half. Add the beef stock, salt and pepper,

bring to a boil.

To serve:

8 slices day old french bread, toasted
6-8 oz gruyere cheese, sliced

Fill 8 ovenproof bowls with the hot soup. Add one of the toasted bread

slices, covered with the gruyere cheese, to each bowl. Place under the broiler

until the cheese is melted and bubbling. Serves 8. Serve immediately with Lambert

Bridge Chardonnay or Merlot