Made by Historic Standards
Fino
Amontillado
Cream
Tawny Porto
Ruby Porto
Classic French
Onion Soup
by Chef Jean Pierre
8 ounces Sweet Butter not salted
6 ounces Flour
2 large Leeks cut 1/4″inch thick white part and light green only
¼ cup Savory & James Fino
¼ cup Savory & James Ruby Porto
3 cups Beef Stock
6 cups Vegetable or Chicken Stock
Salt and Pepper to taste
1 French Bread
1/2 cup grated Swiss Cheese
½ cup grated Parmesan Reggiano
Classic French Onion Soup
by Chef Jean Pierre
8 ounces Sweet Butter not salted
6 ounces Flour
2 large Leeks cut 1/4″inch thick white part and light green only
¼ cup Savory & James Fino
¼ cup Savory & James Ruby Porto
3 cups Beef Stock
6 cups Vegetable or Chicken Stock
Salt and Pepper to taste
1 French Bread
1/2 cup grated Swiss Cheese
½ cup grated Parmesan Reggiano