Wisconsin-Style French Onion Soup
While you might imagine French onion soup in a Parisian brasserie, Wisconsin-Style French Onion Soup is the ultimate at-home meal to soothe your worries and warm your soul from the inside. Stacked high with sweetly caramelized onions, crusty bread and piles of melted cheese, it’s hard to imagine anything better.
Brick cheese is a Wisconsin original. Traditional aged or German-style brick has a beige smear on its surface; the color darkens and flavor intensifies with age. Trimming the rind reduces its aroma and flavor.
- 5 tablespoons butter, cubed and divided
- 3 pounds medium onions, halved and thinly sliced
- Salt and pepper
- 1 teaspoon granulated sugar
- 12 ounces lager beer
- 4 cups (1 quart) beef broth
- 8 ounces pretzel rolls, buns or bread, cubed
- 10 ounces Blaser’s Mild Wisconsin Brick cheese, shredded (2 1/2 cups)
- Melt 4 tablespoons butter in a Dutch oven over low heat. Add onions; cook, covered, for 15 minutes, stirring occasionally.
- Season with salt and pepper. Stir in sugar. Cook, uncovered, over medium heat for 35 to 40 minutes or until onions are deep brown, stirring frequently.
- Gradually stir in beer; allow soup to boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes.
- Stir in beef broth. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 25 to 30 minutes longer or until broth is slightly reduced, stirring occasionally.
- Meanwhile, heat oven to 400 degrees F.
- Melt remaining butter; toss butter with pretzel bread on a 15 x 10 inch baking pan. Season with salt and pepper. Bake for 5 to 7 minutes or until bread is toasted, turning once.
- Ladle soup into eight ovenproof serving bowls. Top each with bread cubes; sprinkle with brick.
- Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.
Active time: 40 min | Yield: 8 servings, 1 cup each
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin