Onion Soup with Two Cheeses
Two Italian cheeses add their own unique and doubly good twist of flavors to this otherwise classic French onion soup. The process of caramelizing the onions should not be rushed, patience has it's reward in the end—slower is better for optimum taste.
2 to 3 tablespoons butter
5 cups yellow onions, sliced
3/4 teaspoon salt - divided use
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 (3/4-inch) slices French bread, toasted
1/2 cup finely shredded Wisconsin Asiago cheese*
1 cup finely shredded Wisconsin part-skim Mozzarella cheese
3/4 teaspoon dried thyme
- Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over low heat about 1 1/2 to 2 hours until onions are a deep 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 oven-proof 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 in a preheated oven at 425°F (220°C) about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.
Makes 4 servings.
*Parmesan cheese can be substituted for the Asiago.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.