Side Dish Recipes

Onion Soup with Melted Cheese
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  • 1/4 cup (1/2 stick) Swiss Valley Farms butter
    2 lbs. onions
  • peeled and thinly sliced (about 7 cups)
    1 tsp. salt
    1 tsp. sugar
    Dash pepper
    3 tbsp. flour
    2qts. brown beef stock
    1 tsp. Worcestershire sauce
    6 slice French bread
  • about 1-inch thick
    3 tbsp. Swiss Valley Farms butter
    1 clove garlic
    12 slices (1 oz. each) Swiss Valley Farms Swiss cheese
    Grated Parmesan cheese

For soup, melt butter in heavy 4 or 5 qt saucepan or soup kettle. Stir in onions, salt, sugar and pepper. Cook over medium heat, stirring occasionally, for 30 to 40 minutes, until onions are a deep, golden brown. Sprinkle on flour; cook and stir 2 or 23 minutes. Remove from heat, bring stock to a boil in separate saucepan, and blend hot stock into onions, stirring constantly. Add Worcestershire sauce. Return soup to low heat and simmer, partially covered, 30 to 40 minutes. While soup simmers, preheat oven to 325 ?F. Melt butter with garlic; let stand a few minutes for flavor. Toast bread in oven 10 to 15 minutes or until dry. Brush lightly with garlic butter, to serve, ladle hot soup into 6 oven proof soup bowls; top each with slice of toasted French bread. Lay 2 slices Swiss cheese atop toast; sprinkle with Parmesan cheese. Place in preheated 375 ? F oven 3 to 5 minutes or until cheese is melted. Serve immediately. Yield: 2 14 quarts
Side Dish Recipes

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