Warm onion soup served with cheesy bread is perfect on a fall day. Adapted from Chef Rex Hale
- 3 pounds yellow onions, peeled and sliced ⅛ inch thick
- ½ cup butter
- 1½ teaspoons freshly ground black pepper
- 1 tablespoon dried thyme
- 1 bay leaf
- 1 cup brandy
- 3 quarts rich beef stock
- Salt, to taste
- 12 ounces Roth Grand Cru® Original, shredded
- French bread, thickly sliced and toasted
- Melt butter in a large saucepan over medium heat. Add onions and toss well to coat. Increase heat to medium-high, stirring frequently until onions are nicely browned on the edges (approx. 10 minutes).
- Reduce heat to medium-low and cook for an additional 15-20 minutes, stirring frequently until onions are soft and translucent.
- Add pepper, thyme and bay leaf; stir. Continue cooking for an additional 5-10 minutes.
- Heat beef stock in a large pot. Add onion mixture to hot stock. Add brandy and simmer for 1 hour. Season with salt, remove bay leaf and refrigerate overnight.
- Preheat broiler.
- Reheat soup. Fill soup crocks or ovenproof bowls with approx. 1 cup soup.
- Place toasted French bread in soup and cover with shredded Roth Grand Cru®.
- Place under broiler for approximately 5 minutes or until cheese is hot and bubbly. Serve immediately