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.