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2 cups diced onion2 tablespoons chopped garlic1/2 pound (2 sticks) butter1/2 cup flour2 quarts milk2 bay leaves3 cups (12 ounces) Wisconsin medium cheddar cheese, shredded3 cups (12 ounces) Wisconsin aged Swiss cheese, shreddedSalt and pepper, to taste1 pinch nutmeg1 1/2 cups pale ale
Sauté the onion and garlic in butter until soft, about 5 minutes. Add the flour; cook, stirring frequently, over medium heat, about 5 minutes. Whisk in the milk. Add the bay leaves; cook, stirring constantly, over low heat until the mixture thickens, about 20 minutes. Stir in the cheese gradually; cook just until the cheese melts. Remove from the heat. Season with salt, pepper, and nutmeg; remove the bay leaves. Stir in the beer.
Onion Soup with Two Cheeses
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