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
- 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
- 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.
- Stir in pepper, thyme and bay leaf. Cook additional 5-10 minutes.
- 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.
- 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.