HEAVENLY STAG FRENCH ONION SOUP GRATINÉE
As temperatures dip, Tom Leonard’s chefs suggest this classic and delicious rendition of French Onion Soup featuring The Stag cheddar cheese. The Stag is a true Wisconsin Original! Chosen as the “101 Best Cheese of the Year” by Culture Magazine and a 3-time American Cheese Society “Best of Class” winner, customers love the rich texture and flavor of this handcrafted cheddar.
- 4 tbsp. Salted Butter
- 8 medium – large Onions, thinly sliced
- 1/2 tsp. Sugar
- Sea Salt, freshly ground
- 4 tbsp. All Purpose Flour
- 8 cups Beef Broth
- 1 cup White Wine
- 2 tbsp. Thyme, finely chopped
- 16 oz. The Stag Cheddar, shredded
- 1 French Baguette
- Tom Leonard’s Extra Virgin Olive Oil
- Melt the butter in a large heavy soup pot. Add the sliced onions, a pinch of salt, and the sugar. Stir to mix well. Sauté over medium to medium-low for approximately 40 minutes, stirring occasionally, until the onions are tender and golden brown.
- Add the flour, stirring well to form a paste. Cook for about 2 minutes, stirring gently.
- Add the beef stock, wine, and thyme. Simmer slowly on low for 30 – 40 minutes.
- Meanwhile, preheat oven to 325 degrees. To make the croûtes, slice the baguette into 1 inch slices. Place the slices on a baking sheet. Drizzle each slice with olive oil. Bake for 15 – 20 minutes until light golden brown. Flip the toasted slices over. Drizzle that side with olive oil and bake for another 15 – 20 minutes.
- Increase oven temperature to 350 degrees.
- Ladle the soup into 6 – 8 small oven proof baking dishes. Top with a sprinkling of shredded Stag cheddar cheese. Float a closely packed layer of the croûtes on top of the soup/cheese. Top with a generous handful of shredded Stag cheddar, being careful not to sink the croûtes.
- Bake for about 30 minutes, or until soup is bubbly and cheese is melted and lightly browned.