8 oz Gruyere cheese, shredded
2 -½ cups shredded medium cheddar cheese
2 cups cream soup base (dry)
1 quart water
½ stick butter
¼ cup Star lane Sauvignon Blanc
¾ cup minced carrot
¾ cup minced onion
Extra virgin olive oil
Herbs de Provence
Salt and pepper
Slice Baguette into half-inch slices and let dry overnight uncovered. Preheat oven to 350 degrees. Drizzle olive oil over baguette slices and sprinkle with herbs de provence. Top with shredded gruyere cheese. Bake until cheese just starts to brown around edges. Remove from oven and let cool.
Melt ½ stick butter in pan until foamy. Add carrot and onion. Cook until onions start to brown. Add ¼ cup Star lane Sauvignon Blanc to deglaze pan. Transfer mixture to bowl. Heat water in medium size pot to 190 degrees. Whisk in cream soup base and mix well. Remove from heat and add carrot and onion mixture. Whisk in shredded cheddar cheese. Add salt and pepper to taste. Serve immediately with gruyere croutons.
Pairs well with Star Lane Sauvignon Blanc or Hermannhof Seyval Blanc or Hermannhof Vidal Blanc.