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In reading more about Cass, I learned about its ENTAV certification. ENTAV is a French agency that certifies clones for the wine industry in France. In 1996, ENTAV and the USDA agreed to allow French clones to be distributed through only three licensed nurseries in California. Cass Vineyard was one of the first in California to be completely planted with ENTAV-certified clones.
- 6 medium onions
- ¼ cup butter
- 1 Tablespoon olive oil
- ½ teaspoon fresh thyme + more for garnish
- 2 Tablespoons dry wine
- 3½ cups beef stock
- 1½ teaspoon salt
- ½ teaspoon black pepper
- slices of bread, grilled or toasted
- ½ cup parmesan
Stir in the salt and pepper. Pour in the wine and raise the heat. Bring the liquid to a boil and let the alcohol cook off, approximately 2 to 3 minutes. Pour in the beef stock and bring it back to a boil. Reduce the heat to a simmer and cook for another 20 to 30 minutes. Season to taste with more salt and pepper, as needed.
To serve, ladle soup into individual bowls, float cheese toasts on the top, and serve immediately.