Steakhouse Onion Soup with Grand Cru®

8 servings
Cook Time
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


  1. 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).
  2. Reduce heat to medium-low and cook for an additional 15-20 minutes, stirring frequently until onions are soft and translucent.
  3. Add pepper, thyme and bay leaf; stir. Continue cooking for an additional 5-10 minutes.
  4. 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.

To serve:

  1. Preheat broiler.
  2. Reheat soup. Fill soup crocks or ovenproof bowls with approx. 1 cup soup.
  3. Place toasted French bread in soup and cover with shredded Roth Grand Cru®.
  4. Place under broiler for approximately 5 minutes or until cheese is hot and bubbly. Serve immediately