Earlier this month at Far Niente Cab Day, Executive Chef Trevor Eliason and his team prepared an array of hors d'oeuvres to highlight the classic flavors of our Napa Valley Cabernet Sauvignon. The recipes below can be sized up or down to meet your needs. Why not combat the chilly weather with French onion soup or this gourmet take on pigs in a blanket? Enjoy! French Onion Soup INGREDIENTS (SERVES 4) 1/2 cup butter 2 tablespoons olive oil 5 large yellow onions, thinly sliced 2 tablespoons Marsala 1 cup red wine, preferably a light-bodied wine like Pinot Noir 8 cups chicken stock 4 cups veal demi-glace 1/4 cup red verjus (or 2 tablespoons red wine vinegar) 1 tablespoon kosher salt Freshly ground black pepper, to taste Optional: Baguette, 1/4-inch slices 1/2 cup Gruyère cheese METHOD Start a large soup pot on medium-high heat. Melt the butter and olive oil, then add the sliced onions. To caramelize the onions, sauté for three to four minutes, or until they have softened. Turn the heat down to medium-low, stirring occasionally. The onions will begin to caramelize and may stick to the bottom of the pan. Using a wooden spoon, scrape the caramelized bits from the bottom of pan and incorporate with rest of the onions. When the onions have sweetened and turned a rich, amber color, add the Marsala and red wine. Cook the wine until reduced, and then add the chicken stock and veal demi-glace. Cook for one to two hours on medium heat, letting the liquid reduce and thicken. Add the 1/4 cup of red verjus, kosher salt and fresh ground pepper, to taste. Cook for another 10 minutes. Taste and add more salt if needed. At our February Cabernet Day, we made this a soup shooter and we opted out of the melted Gruyère toast that is typically found atop French onion soup. If you choose, top off this rich, beautiful soup, by toasting 12 baguette rounds piled with Gruyère cheese in a broiler or toaster oven. In four large soup bowls, evenly ladle the French onion soup and top with three melted cheese rounds. Enjoy with a glass of Far Niente Cabernet Sauvignon! To view this recipe on our website and download, click here. Mini Kobe Beef Wellingtons INGREDIENTS (YIELDS 50) 1 pack of Kobe beef gourmet frankfurters from Snake River Farms 2 cups Fiscalini aged cheddar cheese, grated Puff pastry sheets, cut into 3 1/2 x 2 inch triangles Egg wash METHOD Preheat the oven to 350°F. Cut four slices along the length of the hotdogs—and if you are using full-size frankfurters, cut them into thirds, about two inches long. Lay the chilled puff pastry triangles, three in a row, on a sheet pan, allowing for space when they expand. Brush the egg wash on the top pointed end, and sprinkle the Fiscalini cheddar at the base of the triangle. Place the Kobe slice on top and roll up from the base. Bake right away or chill until needed. Arrange your mini beef Wellingtons on a beautiful platter and serve at your next gathering with Far Niente Cabernet Sauvignon. To view this recipe on our website and download, click here.