2 Tbsp. butter 5 c. onions, sliced 3/4 tsp. salt, divided 2 cans (14 oz. each) beef broth 1/4 c. dry red wine (or water) 1 bay leaf 1/4 tsp. freshly ground black pepper 4 slices 3/4 in. French bread, toasted 1/2 c. (2 oz.) Wisconsin Asiago cheese, finely shredded 1 c. (4 oz.) Wisconsin part-skim Mozzarella cheese, finely shredded 3/4 tsp. dried thyme
What to do:
1. 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 min. until onions are golden brown, stirring often. 2. Add broth, red wine and bay leaf. Simmer gently for 15 min. Remove bay leaf. Add remaining 1/4 tsp. salt and the pepper. Ladle equally into four 1 1/2 c. ovenproof bowls. Add a slice of toast to each; push down to saturate with broth. 3. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 min., until cheeses melt and turn lightly brown. Serve immediately.
