The robust flavor of the alpine-style Grand Cru® cheese is the perfect complement to this Wisconsin-style French Onion Soup. Let it sit refrigerated overnight for the best flavor.
Adapted from: Chef Rex Hale
Adapted from: Chef Rex Hale
Ingredients
- 1/2 cup (1 stick) butter
- 3 pounds yellow onions, sliced 1/8-inch thick
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon dried thyme
- 1 bay leaf
- 12 cups (3 quarts) rich beef stock
- 1 cup (8 ounces) brandy
- Salt, to taste
- 8 thick slices French baguette, toasted
- 3 cups (12 ounces) Roth Grand Cru® cheese, shredded
Method
- Melt butter in large saucepan over medium heat. Add onions, and toss well to coat. Increase heat to medium-high, stirring frequently until onions are browned on edges (approximately 10 minutes). Reduce heat to medium-low, then cook additional 15 to 20 minutes, stirring frequently until onions are soft and translucent.
- Stir in pepper, thyme, and bay leaf. Cook another 5 to 10 minutes.
- Heat beef stock in large pot. Add onion mixture to hot stock. Stir in brandy, and simmer 1 hour. Season with salt. Remove bay leaf.
- Preheat the broiler.
- Fill crocks or ovenproof bowls with about 1 cup soup. Place toasted French bread atop, and sprinkle with Grand Cru®, covering bread. Place bowls under broiler, and broil until cheese is melted and bubbly. Serve immediately.
- Stock can also be refrigerated up to 5 days until ready to use.