Klein River French Onion Soup
INGREDIENTS
1/4 cup unsalted butter
5 medium sweet onions, sliced
2 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 tsp white wine vinegar
Salt and freshly ground black pepper, to taste
1 cup Klein River Cheese Gruberg shredded
12 toasted French baguette slices
Method
Melt butter in a large stockpot over medium heat.
Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in beef stock, thyme and bay leaves.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Stir in white wine vinegar; season with salt and pepper.
Divide soup into ovenproof bowls and place onto a baking sheet.
Top with toasted baguette slices to cover the surface of the soup completely and cover with Gruberg cheese. Place into oven and grill until golden brown and cheese has melted. Serve immediately.
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