French onion soup from scratch. I cut the onions, crying the whole time. You wouldn’t believe how many onions you need for just about 4 servings. Lou slow braised them with butter, veal stock and Bardolino wine. We didn’t use Gruyere cheese this time, we used Comté Melodie which is a buttery, hazelnut and younger cheese which adds more of a melting quality to it. We picked it out over at Di Bruno’s on 9th. 

  
It doesn’t stop there. Lou went to the butcher and picked up a gorgeous, organic, local filet. She went to our favorite spot, Cannnuli’s. We placed the filet on a bed of arugula.

  
Paired with the same wine we cooked with, Bardolino. A blend of Corvina, Rondinella, and Molinara grapes. She’s fresh, light and a neighbor of the famous Valpolicella.