Wine and Food Pairings

Feature Recipe: French Spring Onion & Green Garlic Soup

Pair with Roblar Winery’s 2013 Sangre de Dioses

Perfect on a cool spring night. You can make onion soup all year round, but the bunches of fresh-dug onions and green garlic available in spring at the farmers’ market are a seasonal treat not to be missed. You can use the fibrous tops of the onions and garlic to make your broth. Serve this soup with a good hearty red wine, such as our newly released Sangre de Dioses.

Ingredients – Serves 6

  • 2 ounces unsalted butter
  • 6 cups spring (bunch) onions, thinly sliced (a mandolin works well, but watch your fingers)
  • 1 bunch green garlic, finely chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup good red wine
  • ¼ cup all-purpose flour
  • 1 Tbs. granulated sugar
  • 2 quarts chicken or vegetable broth
  • 6 slices stale country bread or baguette (You can dry the bread in a 300 degree oven for 10 minutes if it is too fresh).
  • 1/2 pound grated Gruyere


  • Melt the butter in a large pot over medium heat. Add the onions, bay leaves, thyme, and salt and pepper and cook until the onions are soft and gently caramelized, about 20 minutes.
  • Add the garlic, and soften for another 10 minutes.
  • Add the wine, bring to a boil, reduce the heat and simmer until the wine has mostly evaporated, about 5 minutes.
  • Discard the bay leaves and thyme sprigs.
  • Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for a few minutes to make a roux.
  • Add a ladle of broth, stir, add the rest of the broth, and bring the soup back to a simmer. Cook for 10 minutes. Season to taste, with sugar, salt and pepper. Can be made a couple of days in advance up to this point.
  • When you’re ready to eat, preheat the broiler.
  • Traditional method: Ladle the soup into oven-proof porcelain bowls or ramekins, top each with a slice of bread, and cover generously with grated cheese. Put the bowls into the oven to toast the bread and bubble the cheese. Be very careful when handling the bowls, they will be very hot.
  • Alternative (safer) method: Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float the Gruyere croutons on top.