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!)