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  • Prep Time
    -
  • Cook Time
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  • Servings
    4

Onion Soup

Main Ingredients: Vegetables

Yield: 4 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 2 Tablespoon butter
  • 5 Cup onions, sliced
  • 3/4 Teaspoon salt, divided
  • 2 Can (14 oz. each) beef broth
  • 1/4 Cup dry red wine (or water)
  • 1 bay leaf
  • 1/4 Teaspoon freshly ground black pepper
  • 4 Slice 3/4" French bread, toasted
  • 1/2 Cup Asiago cheese, finely shredded
  • 1 Cup mozzarella cheese, finely shredded
  • 3/4 Teaspoon dried thyme

Directions

  1. 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.
  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. Bake at 425° F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

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