Onion Soup With Wisconsin Cheeses



  • 2 tablespoons Butter
  • 5 cups onions, sliced
  • 3/4 teaspoon salt, divided
  • 2 cans (14 ounces each) beef broth
  • 1/4 cup dry red wine (or water)
  • 1 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices 3/4-inch French bread, toasted
  • 1/2 cup Wisconsin Asiago cheese, finely shredded
  • 1 cup Wisconsin part-skim Mozzarella cheese, finely shredded
  • 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 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.

    Recipe © 2005 Wisconsin Milk Marketing Board, Inc.

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