French Onion Soup with Baby Bella Jack
Cook time – 45 minutes
Total – 65 minutes
Serves 6 – 8 people
4 medium/large yellow onions
6 crushed garlic cloves
4 oz Sierra Nevada Organic Vat Cultured Euro-Style Unsalted Butter
8 cups beef stock
1 cup white wine
1 bay leaf
1/4 tablespoon fresh thyme
3 teaspoons salt
2 teaspoons ground black pepper
Broiled Cheese Bread Ingredients
6 oz Sierra Nevada Organic Baby Bella Mushroom Jack
6 – 1-inch thick sourdough bread slices
Thinly slice onions. Simmer butter in a large stock pot until melted. Turn heat up to high. Add the onions, garlic, salt, and pepper. Caramelize the onions by mixing and scrapping the bottom of pot. Cook for 10 to 15 minutes until onions are browned. Deglaze the pot by adding white wine and once again scrapping the browned caramelized pieces on bottom and sides of the pot. This will help create its deep flavor.
Turn heat to a low and add broth, bay leaf, and thyme. Simmer with lid on for 30 minutes occasionally stirring.
Preheat oven to boil. Shred the Baby Bella Jack and pile it on each slice of bread. Broil for a few minutes until the cheese is melted and lightly browned with bread edges slightly charred.
Spoon soup into bowl and served with cheese bread.