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Steakhouse Onion Soup with Grand Cru

Yield
8 servings
Active Time
Cook Time
Total Time
The robust flavor of the Alpine-style Grand Cru is the perfect complement to this Wisconsin version of classic French onion soup. Let soup sit refrigerated overnight for full flavor.

Adapted from a recipe by: Chef Rex Hale, McCormick & Schmick's, St. Louis, MO

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) shredded Roth® Original Grand Cru® Cheese

Method

  1. Melt butter in large saucepan over medium heat. Add onions; 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; cook additional 15-20 minutes, stirring frequently until onions are soft and translucent.
  2. Stir in pepper, thyme and bay leaf. Cook additional 5-10 minutes.
  3. Heat beef stock in large pot. Add onion mixture to hot stock. Stir in brandy; simmer 1 hour. Season with salt; remove bay leaf and refrigerate overnight.
  4. At serving time, reheat soup. Heat broiler. Fill soup crocks or ovenproof bowls with about 1 cup soup. Place toasted French bread over; sprinkle with Grand Cru, covering bread. Place bowls under broiler and broil until cheese is melted and bubbly. Serve immediately.