Name: Onion Soup With Cogruet® Cheese
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) Cogruet® cheese or Light Cogruet® cheese, shredded; 12 slices of toasted ficelle or baguette

Prep
Total
Serving

Onion Soup With Cogruet^® Cheese

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) Cogruet^® cheese or Light Cogruet^® cheese, shredded
12 slices of toasted ficelle or baguette

Directions

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 Cogruet^® 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 Cogruet^® cheese. Broil 3-5 minutes. Serve immediately.

For a soup lower in fat, use our Light Cogruet^® shredded cheese.