We're almost at the end of October so I wanted to make a new version of one of my favorites, French onion soup. So, for day 30 of Soup Month 2014 we made a Smoky Onion Soup with Asiago Cheese. This soup puts a nice twist on the classic French onion soup by using a piece of lightly toasted Cuban bread topped with asiago cheese as the centerpiece.
The sauteed onions and rich beef broth are accented with dry white wine and just a hint of smoky paprika to add an extra layer of flavor. The result was a smoky, slightly sweetened onion soup that would be delicious served with anything from a side salad to a roasted pork loin. Tonight, we paired this soup with Classic Cuban Sandwiches and a glass of dry white wine. Enjoy!!
4 TB Butter
2 TB Olive Oil
3 large Yellow Onions, thinly sliced
1 cup Dry White Wine
1/2 tsp Salt
1/4 tsp White Pepper
1/8 tsp Smoked Paprika
6 cups Beef Stock
6 slices Cuban Bread, about 1/2-inch thick
6 slices Asiago Cheese
In a large soup pot, heat the butter and olive oil over medium heat. When the butter melts, add the onions and saute for about 7 minutes until translucent.
Add the white wine to the onions, stir and continue to cook over medium heat until the liquid reduces by half. Add the salt, white pepper, paprika and beef stock to the pot, increase the heat to high and bring to a boil. Once the soup reaches a boil, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
Place the 6 slices of bread in 6 soup bowls and place a slice of asiago on top of each piece of bread. Ladle the soup around the bread, including enough liquid in each bowl to allow the bread to float. Serve immediately. Makes 6 servings.