Onion Soup with Two Cheeses

Yield: 4 servings

Ingredients

• 2 tablespoons butter
• 5 cups onions, sliced
• 3/4 teaspoon salt, divided
• 2 (14 ounce) cans beef broth
• 1/4 cup dry red wine or water
• 1 bay leaf
• 1/4 teaspoon freshly ground black pepper
• 4 slices 3/4 inch French bread, toasted
• 1/2 cup (2 ounces) Wisconsin asiago cheese, finely shredded
• 1 cup (4 ounces) part-skim Wisconsin mozzarella cheese, finely shredded
• 3/4 teaspoon dried thyme

Instructions

1. Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat for about 35 minutes until onions are golden brown, stirring often.
2. Add broth, red wine and bay leaf. Simmer gently for 15 minutes.
3. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper
4. Ladle equally into four 1 1/2 cup ovenproof bowls.
5. Add a slice of toast to each; push down to saturate with broth.
6. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally.
7. Place on baking sheet.
8. Bake at 425 degrees F for about 10 minutes, until cheeses melt and turn lightly brown.
9. Serve immediately.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin.