In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.
Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until onions are tender and caramelized, about 25 minutes.Add sherry, and cook, stirring to scrape up any remaining browned bits. Simmer over medium, stirring constantly, until sherry is mostly evaporated, 2 to 3 minutes. Stir in broth, thyme, salt, and pepper. Increase heat to high, and bring to a boil.
😍🤤
I use Gorgonzola
That'll certainly give it more of a potent kick too
Okay I’m listening
Sweet!
Yass
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