Onion Soup
Main Ingredients: Vegetables
Yield: 4 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
- 4
Ingredients
- 2 Tablespoon butter
- 5 Cup onions, sliced
- 3/4 Teaspoon salt, divided
- 2 Can (14 oz. each) beef broth
- 1/4 Cup dry red wine (or water)
- 1 bay leaf
- 1/4 Teaspoon freshly ground black pepper
- 4 Slice 3/4" French bread, toasted
- 1/2 Cup Asiago cheese, finely shredded
- 1 Cup mozzarella cheese, finely shredded
- 3/4 Teaspoon dried thyme
Directions
- 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.
