Vidalia Onion Soup with Emmentaler Cheese Croutons

Ingredients

2 ½ tablespoons butter
1 ½ pounds onions, thinly sliced
1 clove garlic, minced
8 cups beef stock
½ cup dry white wine
½ cup beer
1 standard sachet*
¾ teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
Juice of ½ fresh lemon
2 tablespoon dry sherry
16 (1-inch) slices French bread, toasted
1/3 cup grated Parmesan cheese
1/3 cup shredded Emmentaler cheese

Instructions

1. Heat butter in an 8-quart stockpot over medium heat. Add onions and cook 30 minutes or until lightly golden; stirring occasionally. Add garlic in the last 5 minutes of cooking.

2. Add beef stock, wine, beer, sachet, salt, black and white pepper to the onions. Bring to a simmer and cook about 20 minutes. Add lemon juice and sherry; simmer an additional 5 minutes.

3. Place even amounts of Parmesan cheese and Emmentaler cheese on each bread round and place under broiler. Serve hot soup topped with 2 croutons.

Yield: 8 servings

Cook’s Tip: A standard sachet is a bundle of herbs and spices tied together in cheesecloth used to flavor stock. To make a standard sachet, cut a piece of cheesecloth and place dried thyme, parsley stems, bay leaf and whole peppercorns on top and tie corners together.