Red Wine and Onion Soup

This simple soup is lush and smooth and fully reflects the quality and character of the wine used to make it.

NGREDIENTS
2    tablespoons butter r butter substitute
1    medium red onion, chopped (1 1/2 cups)
2    cloves garlic, chopped
2    cups beef broth
2    cups PR Zinfandel or PR Merlot
1    small to medium Yukon Gold potato, chopped (3/4 cup)
1    teaspoon aged balsamic vinegar
2    bay leaves

METHOD
In a medium sauce pan over medium heat, melt the butter and add the chopped red onion. Simmer for 4 to 5 minutes until tender and add the garlic. Simmer for 1 minute and add the beef broth, red wine, potatoes, balsamic vinegar and bay leaves. Bring to a boil, reduce the heat back to medium and simmer for 12 to 14 minutes until the potatoes are soft and tender.

Remove from the heat, allow the soup to cool for a few minutes, and remove the bay leaves. Working in batches if necessary, remove to a blender or food processor and process to a puree. Remove to individual dishes or to a serving bowl and serve.

This soup pairs well with TRE Cabernet, TRE Syrah or Private Reserve Zinfandel.