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Onion Soup with Two Wisconsin Cheeses

2 Tbsp. butter
5 cups onions, sliced
3/4 tsp. salt, divided
2 cans (14 oz. each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 tsp. freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 oz.) Wisconsin Asiago cheese, finely shredded
1 cup (4 oz.) Wisconsin part-skim Mozzarella cheese, finely shredded
3/4 tsp. dried thyme

Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 tsp. salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often. Add broth, red wine, and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 tsp. salt and the pepper. Ladle equally into four 1-1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately. Makes 4 servings.

 


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