Ingredients Jump to Instructions ↓

  1. 2 to 3 tablespoons butter

  2. 5 cups yellow onions, sliced

  3. 3/4 teaspoon salt - divided use

  4. 2 (14-ounce) cans beef broth

  5. 1/4 cup dry red wine (or water)

  6. 1 bay leaf

  7. 1/4 teaspoon freshly ground black pepper

  8. 4 (3/4-inch) slices French bread, toasted

  9. 1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded*

  10. 1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded

  11. 3/4 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet.

  4. Bake at 425°F (220°C) about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.


Send feedback