Provolone Sette Fette Vidalia French Onion Soup
Provolone offers flexibility with its range of two distinct flavours, mild (fresh) or sharp (aged). Even though the flavours can change with the aging process, they both still remain tasty in their own right. In this recipe we replaced the usual Swiss cheese, used to top French Onion Soup, with Santa Lucia Provolone Sette Fette. Sette Fette is an aged Provolone that has an excellent melting quality and is known for its sharp flavour. Its sharpness compliments the sweetness of the Vidalia onions in this soup, creating a perfect balance for this all time favourite
comfort food. Whether served in a bowl or
in the onion itself your palate will explode with flavour on top of flavour!
Makes 4 servings
- 3 tbsp of olive oil
- 5 Vidalia onions thinly sliced
- (Optional) Spanish onions gutted out to use as bowls
- 1 tbsp of water
- Pinch of salt
- 1 tsp sugar
- 1 cup dry white wine
- 6 cups beef stock (preferably homemade)
- 4 sprigs of fresh thyme
- 1 tsp dried marjoram
- 2 cups grated Santa Lucia Sette Fette Provolone cheese
- French stick cut into 1 inch rounds and toasted.
- Salt and pepper to taste
Place olive oil in a heavy bottom pot, turn heat to medium. Add sliced onions, water and salt, stirring onions until softened, about 15 minutes. Once softened, add the sugar and reduce temperature to low heat. Stir onions often until they reach a light golden brown and have reduced significantly (caramelized). This will take about 20 minutes.
Once the onions are caramelized raise the heat back to medium, add the white wine, thyme and marjoram. When the wine is reduced, add the beef stock and salt and pepper to taste. Cook 30 to 40 minutes.
Preheat oven to broiler. Ladle soup into oven proof soup bowls, place a toasted piece of bread into individual bowls and top with grated Santa Lucia Sette Fette Provolone. Place soup bowls on a pizza tray and broil until cheese is bubbly and slightly browned. Place bowls on dinner napkins on a plate and serve.
(Optional Onion Bowl): Carefully with a pairing knife, cut around the diameter of the Spanish onion cutting as far to the bottom as possible without puncturing the onion. Scoop out the insides of the onion. Chop the insides and add to the onions used for the soup. Place the onion bowls on a muffin tin so each onion stays steady. Fill the onion bowl with soup, add toasted bread, top with cheese and broil until bubbly and brown.