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BelGioioso Cheese, Inc

 

Spring Onion
Soup au Gratin

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1 1/2 Tbsp. butter
3 cups combination of Vidalia onion, red spring onion and baby leeks, thinly sliced
1/2 Tbsp. chopped garlic
1 bay leaf
1/4 tsp. ground star anise
3 Tbsp. dry white wine or dry vermouth
7 1/2 cups chicken stock or broth
1/4 tsp. Worcestershire sauce
Salt and black pepper, to taste
6 oz. French bread, thickly sliced, cut into chunks and oven-toasted
9 oz. BelGioioso Fontina cheese, shredded

Directions

Melt butter in heavy-bottomed Dutch oven. Add sliced onions and leeks, garlic, bay leaf and star anise. Cook over medium heat, stirring often, until onions caramelize and brown, about 25 minutes. 

Add wine; cook until evaporated. Add stock or broth and Worcestershire sauce. Bring to boil; reduce heat to low and simmer, partially covered, for 45 minutes.

Season soup with salt and pepper to taste. Remove bay leaf. For each serving, ladle 1 cup hot soup into ovenproof crock. Float 1 oz. oven-toasted croutons atop soup. Cover croutons with 1-1/2 oz. shredded BelGioioso Fontina. Broil until cheese melts.

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