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Maui Onion Soup

By: Jordan Winery
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Fresh herbs, quality stock and Chardonnay add depth and richness to this recipe for Maui Onion Soup from Jordan Winery. An easy onion soup may sound plain, but the complex flavors and aromas definitely transform this onion soup recipe.


This recipe comes courtesy of Jordan Winery.

For more Jordan Winery recipes, be sure to check out the Featured Foodies profile page for Chef Todd Knoll.



  • 2 ounces sweet butter
  • 8 ounces Maui onions, thinly sliced
  • 10 sprigs of parsley
  • 1 bay leaf
  • 2 sprigs of thyme
  • 8 black peppercorns
  • 2 tablespoons kosher salt
  • 1/2 cup Jordan Chardonnay
  • 1/2 cup Madeira (Rainwater)
  • 3 cups veal stock
  • 3 cups dark chicken stock
  • Sherry vinegar, to taste
  • 2 ounces Cognac


  1. Melt butter in a heavy sauce pot over medium heat until foam subsides. Add the onions, parsley, bay leaf, thyme and black peppercorns.
  2. Season onions with 2 tablespoons of kosher salt and increase heat to medium high while stirring vigilantly.
  3. When sugars begin to stubbornly adhere to bottom of pan, occasionally deglaze with Chardonnay and Madeira, paying close attention as the additional sugar will accelerate the caramelization.
  4. When onions have reached a uniformly rich brown, add stock. Simmer for 20 minutes.
  5. Adjust acidity with sherry vinegar and season to taste.
  6. Remove pot from heat and add Cognac to finish.
  7. To serve, finish with a grilled crouton of sourdough and the triple cream Mt. Tam of Cowgirl Creamery.

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