Cabernet-Friendly Fare for a Chilly Weekend

Assiette de tarte aux poireauxAs if we needed a reason to break out a great bottle of Cabernet Sauvignon, Mother Nature provided it this week with her very early “preview” of the winter season ahead.

That “chill” in the air — okay, it’s a lot more than just a chill in many parts of the country — reminds us that the changing of the season brings with it a change in the way we eat. We tend to eat heartier fare — casseroles, stews, roasts — as well as heartier wines.

And no wine is heartier than Cabernet Sauvignon, which is being spotlighted in a Vinesse Cyber Circle offer this week. Cabernet is rich and robust — just like the cuisine to which we’re now transitioning… whether we had planned to or not.

CabIn case you’re planning to “hunker down” this weekend, here’s a recipe you may want to try — the first part on Saturday, and the rest on Sunday. Yes, it pairs absolutely perfectly with Cabernet Sauvignon.



  • 1 yellow onion, peeled and sliced ¼-inch thick
  • 10-inch pre-baked tart shell
  • ½ cup Gruyere cheese, grated
  • 1 heaping tablespoon smoked onions (from above), chopped
  • 4 whole large eggs
  • 1 cup milk
  • 1 cup whipping cream
  • Pinch of kosher salt
  • Pinch of fresh ground black pepper


  1. Using a home-style smoker, place the onion slices on the smoker rack and smoke them for 2 hours.
  1. Wrap the smoked onions in aluminum foil and bake in a 350-degree oven for 45 minutes, or until the onion slices are tender.
  1. Chop the onions and refrigerate.
  1. When ready to prepare dish, preheat oven to 350 degrees.
  1. Whisk together the eggs, milk and cream. Season to taste with the salt and pepper. Add the smoked onions.
  1. Spread the cheese evenly on the bottom of the tart shell, and pour the custard mix over the cheese.
  1. Bake for 20 to 25 minutes, or until golden brown and the tart filling has puffed up some.

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Tomorrow: Another Cabernet Sauvignon-friendly recipe.

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Posted in Food and Wine Pairings/Recipes
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