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Onion Soup with Two Wisconsin Cheeses
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min. Cook Time: 60 Min. What you need:
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+ 2 Tbsp. butter
+ 5 c. onions, sliced + 3/4 tsp. salt, divided + 2 cans (14 oz. each) beef broth + 1/4 c. dry red wine (or water) + 1 bay leaf + 1/4 tsp. freshly ground black pepper + 4 slices 3/4 in. French bread, toasted + 1/2 c. (2 oz.) Wisconsin Asiago cheese, finely shredded + 1 c. (4 oz.) Wisconsin part-skim Mozzarella cheese, finely shredded + 3/4 tsp. dried thyme What to do:
1. Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 tsp. salt; stir to coat with butter. Cook over medium-low heat about 35 min. until onions are golden brown, stirring often.
2. Add broth, red wine and bay leaf. Simmer gently for 15 min. Remove bay leaf. Add remaining 1/4 tsp. salt and the pepper. Ladle equally into four 1 1/2 c. ovenproof bowls. Add a slice of toast to each; push down to saturate with broth. 3. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 min., until cheeses melt and turn lightly brown. Serve immediately. |
