French Onion Soup with Grand Cru

8 servings
Active Time
Cook Time
Total Time
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


  • 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


  1. 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.
  2. Stir in pepper, thyme, and bay leaf. Cook another 5 to 10 minutes.
  3. 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.
  4. Preheat the broiler.
  5. 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.
  6. Stock can also be refrigerated up to 5 days until ready to use.