Onion Soup

Makes 4 servings.

Ingredients:

  • 2 Tbsp. butter
  • 5 cups onions, sliced
  • 3/4 tsp. salt, divided
  • 2 cans (14oz. each) beef broth
  • 1/4 cup dry red wine (or water)
  • 1 bay leaf
  • 1/4 tsp. freshly ground black pepper
  • 4 slices 3/4" French bread, toasted
  • 1/2 cup (2 oz.) Asiago chese, finely shredded
  • 1 cup (4 oz.) Mozzarella cheese, finely shredded
  • 3/4 tsp. dried thyme

Instructions:

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 about 35 minutes until onions are golden brown, stirring often.

Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.