2/3 Pounds of Swiss, Parmesan or Gruyere Cheese
A Baguette or Sourdough
2 Quarts of Beef Broth
1-2 Table Spoons of Thyme seasoning
1/2 Cup of Butter
1/2 An Ounce Flour
2 Cloves of Garlic
3/4 to 1 Cup of Red Wine
A Couple Basil Leaves
And Salt and Pepper
Melt the butter in a large pot. Then add the Onions (chopped and diced), Cloves of Garlic, Thyme seasoning, Basil Leaves, (Mushrooms), and Salt and Pepper. Then stir well, and let simmer for 25 -30 minutes on medium heat.
Next add the Wine and bring the heat to a boil. Once all wine has evaporated (just over 5 minutes) add the Flour and lower the heat back down to medium. Cook for ten more minutes then add the Beef Broth And cook for 10 more minutes.
Finally pour the soup into serving bowls. Slice the bread, place the cheese on top, Toast with Kitchen Torch, and top the soup with the cheese bread slices. And then serve
Participated in the
Cheese Challenge 2016