Cooking with champagne is so decadent! I can always pick out the little salty, yeasty little boost it gives to a recipe. It also elevates some everyday type of recipes to fit-for-company status.
This soup is a twist on the classic French onion soup. The classic recipe often has sherry in it. The champagne replaces that in this recipe.
This is simple to make and light enough not to overpower the courses to come = elegant!
I like the distinct flavour that the fresh tarragon adds but you can substitute thyme if tarragon is not available.
Because there are not many ingredients in this it is important that the broth you use is the best possible. In a perfect world I use my ‘beloved’ veal stock. The last time I made this I only had about 1 1/2 cups of veal stock in the container I defrosted so I supplemented it with store-bought beef stock. So just use the best you can muster up!
I use Henkell Troken champagne because it comes in little packs of 3-200 milliliter bottles. Each bottle is about 2 cups.
You may remember that I am a big fan of caramelized onions. I make big batches of them and freeze portions so I can just pull them out to defrost. If you have them on hand this recipe is an absolute snap to make. If not ..them double or triple the batch you make for this recipe and stock up!
For the cheese topping on the croutons use a nutty flavourful cheese. I used Jarlsberg but Gruyere, Emmenthaler or Oka would also work.
You could pair this with Champagne for this course but the beverage may overshadow the delicate soup flavours. We had it with Xavier Cotes du Rhone 2012 LCBO 297317 $17.95 and it was absolutely delightful.