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  • 8 medium onions, thinly sliced
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 cups vegetable Stock     
  • ½ cup Sherry, Madeira or Cabernet
  • 12 slices French bread (1' thick), toasted
  • 1 cup (4 ounces) shredded Gruyere cheese
  • Cauliflower cream (see recipe below)


In a large skillet or Dutch oven, saute onions in canola oil until tender. Deglaze with Sherry or Madeira, salt and pepper; cook and stir for 1 minute. Deglaze with sherry wine. Gradually add stock. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Stir cauliflower cream into soup to thicken; bring to a boil.  Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese.

Cauliflower Cream

  • 1 large leeks white parts only, washed well and sliced thinly 
  • 1 onions (chopped)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 head cauliflower 
  • 2 Tbsp. roasted garlic (chopped)
  • 1 tsp. salt
  • 1 quarts rice milk 
  • ¼ tsp. white pepper
  • 1 Tbsp. fresh rosemary

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic,  saute at a very low temperature, stirring occasionally, until slightly soft. Add the rice milk, and salt--bring to a simmer, then cover and simmer for 15 to 20 minutes. Puree in a blender with 1 Tbsp. fresh rosemary.