French Onion Soup Cheese

Are you looking for French onion soup variation? Try our recipes. Below we have two variations of French onion soup you should try. 

French onion soup cheese: Recipe #1 

Ingredients:

• 1/2 cup shredded Asiago or mozzarella cheese
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 sprig fresh thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 (14 ounce) can beef broth
• 1 (48 fluid ounce) can chicken broth
• 1 teaspoon salt
• 2 sprigs fresh parsley
• 2 large sweet onions, thinly sliced
• 2 large red onions, thinly sliced
• 4 pinches paprika
• 4 tablespoons butter
• 4 thick slices Italian or French bread
• 8 slices Swiss or Gruyere cheese slices
• Freshly ground black pepper
• Salt 

Steps: 

• In a large pot over medium high heat, melt the butter. Stir in sweet onions, red onions and salt. Cook it and stir frequently for 35 minutes or until onions are caramelized and almost syrupy
• Mix Worcestershire sauce, red wine, beef broth  and chicken broth into pot
• Bundle bay leaf, thyme and parsley with twine and place in pot. Simmer over medium heat for 20 minutes, stir occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with pepper and salt. Cover and keep over low heat to stay hot. Meanwhile, prepare the bread
• Preheat oven broiler. On a baking sheet, arrange bread slices and broil for 3 minutes, turn once, make sure both sides are well toasted. Remove from heat but do not turn off broiler
• Arrange 4 large crocks or oven safe bowls on a rimmed baking sheet. Fill each of the bowl with hot soup until 2/3 full. Top each bowl with 1/4 of the Asiago or mozzarella cheese, 2 slice Gruyere cheese and 1 slice toasted bread. Sprinkle a little bit of paprika over the top of each one.
• Broil until bubbly and golden brown, for about 5 minutes

French onion soup cheese: Recipe #2 

Ingredients:

• 1 cup grated Gruyere or Fontina cheese
• 1 loaf country style bread
• 1 teaspoon salt
• 2 cups white wine
• 3 tablespoons butter
• 5 sweet onions or a combination of red and sweet onions, about 4 pounds
• 10 ounces apple cider
• 10 ounces chicken broth
• 10 ounces canned beef consommé
• Parsley, bay leaf, thyme sprigs and bouquet garni tied together with kitchen string
• Ground black pepper
• Salt
• Splash of Cognac

Steps:

• Trim the ends off each onion. Halve lengthwise. Peel and slice into half moon shapes. Set electric skillet to 300 degrees Fahrenheit then add butter. When the butter melts, add a layer of onions and sprinkle with a little salt, repeat until all onions are in. Let it for 15 to 20 minutes or until onions have sweated down. Next, stir until onions are dark mahogany and reduced to about 2 cups, this process is about 45 minutes to 1 hour.
• Add enough wine to cover the onions. Turn heat to high to reduce the wine to a syrup consistency. Add bouquet garni, consomme, apple cider and chicken broth. Reduce heat and simmer for about 15 to 20 minutes
• Place oven rack in top 1/3 of the oven, heat broiler
• Cut country bread in rounds. Make sure it is large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and then place under broiler for 1 minute
• Season soup mixture with cognac, pepper and salt. Remove bouquet garni and ladle soup into crocks but leave one inch to the lip. Place bread round with toasted side down on top of the soup. Top it with grated cheese. Broil for 1 to 2 minutes or until cheese is bubbly and golden