You asked and we got Mechy to work to write out the recipe for our newest #WineandspicE episode.

Happy cooking!

Ingredients for the soup:

4 large Spanish onions, thinly sliced
2 tablespoons Clos Mesora olive oil (divided)
1 stick of butter (divided in teaspoon cubes)
1 tablespoon Pinch Three Seasons Blend
8 cups vegetable stock (or water)
1/3 cup all-purpose flour
1 tablespoon soy sauce (adjust to taste)
Shredded mozzarella cheese (for topping)
Sliced Swiss cheese (for topping)
Chives, finely chopped (for garnish)

THE SOUP!

Directions:

1.⁠ ⁠Caramelize the Onions

In a large sauté pan, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium heat.

Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized (20-30 minutes). Lower the heat as needed to prevent burning.

2.⁠ ⁠Prepare the Roux

In a large soup pot, melt the remaining 4 tablespoons of butter over medium heat. Add 1/3 cup of flour and whisk until it forms a light golden roux (about 2-3 minutes).

3.⁠ ⁠Build the Soup Base

Gradually add the vegetable stock, whisking constantly to avoid lumps. Bring the soup to a boil, then reduce the heat to a simmer.

Stir in the caramelized onions, soy sauce, and a pinch of Three Seasons Blend. Simmer for 30-45 minutes, stirring occasionally, until the onions are tender and the flavors have melded.

4.⁠ ⁠Taste and Finish

Adjust seasoning as needed with additional soy sauce and Three seasons blend.

Ladle the soup into oven-safe crocks or bowls.

5.⁠ ⁠Broil with Cheese and Focaccia Croutons

Top each bowl with shredded mozzarella, a slice of Swiss cheese, and croutons made from your focaccia.

Broil for 3-5 minutes, until the cheese is bubbly and golden.

6.⁠ ⁠Garnish and Serve

Sprinkle with chopped chives and serve hot.

Ingredients for Cheesy Focaccia Croutons and Bread:

1 Tuscanini focaccia bread
Clos Mesora olive oil
2 garlic cloves, minced
Fresh rosemary, chopped
Pinch Busy Chicken Blend
Shredded mozzarella cheese

Directions:

1.⁠ ⁠Prepare the Bread

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2.⁠ ⁠Season and Bake

Place the focaccia on the prepared baking sheet. Drizzle with olive oil and sprinkle with minced garlic, rosemary, Pinch Busy Chicken Blend, and a light layer of shredded mozzarella.

Bake for 10-12 minutes, or until the bread is crispy and the cheese is melted.

3.⁠ ⁠Use for Soup and Serving

For croutons: Add to the soup before broiling.

For bread: Serve on the side for dipping.

Pair with The Trilby Pinot Noir and ENJOY!

Happy Chanukah!