It's also a perfect dish for anytime of year.
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— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Looking for Chef Scott's past recipes? Read his column at www.herald-mail.com/lifestyle.
Italian bread soup
3 large yellow onions
5 tablespoon butter
5 cups beef stock or hearty broth
6 slices thick artisan crusty bread — stale
1 cup grated Gruyere
1/2 cup grated Fontina
Fresh-ground black pepper
Preheat oven to 350 degrees.
Peel the onions, cut in half width wise, turn on the flat side and slice thin. Melt the butter in a oven-proof glass casserole pan (10-inch-by-13-inch). Add the onions to a sauté pan and saute over low heat for 25 minutes without browning.
Pour the beef stock (broth) over the onions and boil for 20 minutes.
While the onions are boiling, take the stale bread and toast in the oven till golden brown.
Cover the base of your casserole dish with the toasted bread, sprinkle on the grated Gruyere and pour on the onion and beef stock mixture.
Top with grated Fontina and season soup with freshly ground pepper. Place uncovered into oven and cook for 20 minutes, or until cheese is lightly browned and bubbly.
Serve hot in crocks or bowls with extra bread and fresh creamery butter.