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French onion soup with creamy havarti

French onion soup with creamy havarti

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ingredients

  • 2 large yellow onions, sliced
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 2 sprigs fresh thyme, stems removed
  • 4 cups beef broth
  • 3 slices ciabatta bread bread, cut into 3/4 inch cubes
  • 6 oz Castello® Creamy Havarti, shredded
  • fresh thyme sprigs, for garnish

preparation

In a large saucepan over medium-medium high heat, drizzle the olive oil and add the sliced onions, salt, and pepper. Toss to coat the onions evenly. Sauté the onions for 20-25 minutes, stirring occasionally, until tender and starting to caramelize.

Add the beef broth and thyme to the pan and simmer for another 20 minutes, stirring occasionally.

Preheat the broiler in the oven. Meanwhile, divide the soup evenly between the ramekins. Top the soup with a handful of ciabatta cubes and then with 1.5 oz of Castello Creamy Havarti each.

Place the ramekins on a baking sheet under the broiler for 4-5 minutes until the cheese is melted and bubbling.

Top with fresh thyme and a sprinkle of freshly cracked black pepper and serve immediately.

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