VULLY Good Onion Soup

VULLY Good Onion Soup
~ I adapted this recipe from one I found while browsing online.
Serves 4
 
Ingredients:
3 tablespoons butter
12 medium shallots, peeled and sliced
1/2 cup dry Riesling wine
6 cups beef stock
2 sprigs fresh thyme
Sea Salt salt
Ground black pepper
4 baguette slices (1/2-inch-thick)
200g grated Mont Vully Cheese (available at the shop)
 
Preparation and Cooking:
Melt the butter in a medium saucepan over medium-low heat.
 
Sauté the shallots, stirring frequently, until they are golden brown, about 35 minutes.
 
Add the wine; increase the heat to high and deglaze the pan
 
Stir until the mixture is thickened and reduced.
 
Add the beef stock and leaves of the thyme sprigs.
 
Reduce the heat to low, and simmer for 20 minutes.
 
Season with salt and pepper to taste
 
Preheat the broiler.
 
Spoon the soup into four oven proof serving bowls
 
Top each bowl with a slice of baguette
 
Divide cheese into 4 equal portions
 
Top each bowls with 1/4 of the grated cheese
 
Place the bowls on a baking sheet
 
Place bowls under the broiler, rotating the baking sheet often
 
Broil until the cheese is browned and bubbly, about 4 minutes (be careful not to burn the cheese!)