Niagara Culinary Trail

Birchwood Onion Soup

4 tablespoons (60 mL) unsalted farm fresh butter
10 large yellow onions, peeled and thinly sliced
3 tablespoons (45 mL) all purpose flour
6 cups (1.5 L) rich beef stock
1 cup (250 mL) Cabernet Sauvignon or dry red wine
1/4 cup (60 mL) Birchwood Crescendo or port-style wine
4 bay leaves
8 sprigs fresh thyme
10 whole black peppercorns
salt to taste
6 slices baguette, toasted
Niagara Gold cheese

Melt the butter in a large heavy bottomed pot over medium heat. Add the onions and sauté for approximately 15 minutes or until onions are soft. Sprinkle the flour over the onions and stir. Cook for a minute.

Pour in the stock, wine, port, bay leaves, thyme and peppercorns. Bring to a boil, reduce heat to low and simmer, uncovered, for approximately 45 minutes. Season with salt. Remove and discard bay leaves and thyme sprigs. Season to taste.

To serve, spoon hot soup into six soup bowls. Lay a toasted baguette slice on top of the soup and place slices of Niagara Gold cheese on top. Place soup bowls on a baking sheet and broil for 3 minutes or until cheese has melted and is brown on the edges. Remove from the oven and serve warm. Serves 6.

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