Cool, creamy and full of depth, this chilled onion and Parmigiano soup offers a sophisticated twist on tradition—perfectly complemented by Jordan Chardonnay.

Instructions

Yields 6 bowls

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Onion Soup

Cook onions in extra virgin olive oil until soft. Add stock and cook for 20 minutes.

Remove from heat, then add cheese in the cheese cloth. Cover with lid let flavor develop for 20 minutes.

Remove cheese squeezing out juice. Blend and stain. Add cream and adjust seasoning, if needed.


Thyme Oil

Marinate thyme in the oil at room temperature for one day. Strain and reserve.