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Onion Soup With Kingsey® CogruetTM Cheese
4 servings

INGREDIENTS:
2 large sweet onions, Vidalia type, cut into thick slices
6 garlic cloves, peeled and halved
10 mL (2 tsp.) fresh thyme, chopped
45 mL (3 tbsp.) olive oil
Salt and pepper, to taste
30 mL (2 tbsp.) butter
30 mL (2 tbsp.) flour
1 litre (4 cups) warm beef stock
375 mL (1 1/2 cup) Kingsey® CogruetTM cheese or Kingsey®
. CogruetTM Light cheese, shredded
12 slices of toasted ficelle or baguette

PREPARATION:
Preheat oven to 400°F. In a large bowl, mix the onion, garlic and thyme
with the olive oil until everything is fully coated. Place on a cooking sheet
covered with parchment paper; season to taste. Bake in middle of oven
40 minutes or until golden. Turn onions after 20 minutes. Remove from
oven and set aside. In a large saucepan, melt butter at medium heat, add
the onion mixture and cook 2-3 minutes. Add flour, blend in and cook
1 minute. Add beef stock and mix well. Bring to boil, reduce heat and simmer
5 minutes. Place 30 mL (2 tbsp.) of shredded Kingsey
® CogruetTM cheese in
the bottom of each ovenproof soup bowl. Ladle hot soup in the bowls. Cover
with 3 slices of toasted ficelle and top with 60 mL (1/4 cup) shredded Kingsey
®
Cogruet
TM cheese. Broil 3-5 minutes. Serve immediately. For a soup lower in
fat, use our Kingsey
® CogruetTM Light shredded cheese.

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