French Onion Soup with Roth Grand Cru® & Gouda
Delicious Wisconsin-made cheeses transport you across the globe in this simple yet stunning dish. Roth Grand Cru® and Gouda make this French onion soup irresistible on a chilly fall evening.
Ingredients
4 tablespoons unsalted butter, cubed
1 tablespoon extra-virgin olive oil
2 pounds yellow onions, cut in half lengthwise and sliced ¼-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
½ cup dry sherry (optional)
3½ cups beef stock
2 teaspoons chopped fresh thyme
1 teaspoon coarse salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
8 (3/4 inch) slices French baguette, toasted
6 oz Roth Grand Cru®, shredded
6 oz Roth Gouda, shredded
Directions
Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions and spread them in a thin layer. Then sprinkle them with sugar. Cook, stirring as needed to keep the onions from sticking, until they are soft, golden brown and beginning to caramelize, about 1 hour.
Sprinkle the flour over the onions, and stir to coat. Add the sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper.
Ladle 1 cup hot soup into four ovenproof bowls. Arrange bowls on a rimmed baking sheet. Place 2 slices of toasted baguette over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl.
Place under broiler until cheese is melted and browning around the edges.
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