AllSpice President Rory B. loves French Onion Soup. This recipe takes the savory elements of the soup, and transforms it into a delicious dip that is wonderful for any occasion.
1/2 lb Swiss cheese, grated
1/2 lb Gruyere cheese, grated
1 Tbsp cornstarch
3 Tbsp butter
2 large yellow onions, diced medium
14-1/2 oz can beef broth
10 oz (1 can) evaporated milk
2 tsp Col. Pabst Worcestershire sauce
1 tsp finely crushed dried Thyme Leaves
Kosher Salt and freshly ground black pepper
1 tsp Cognac
Place grated cheese in a medium bowl and toss with cornstarch until everything is evenly coated. Set aside.
Melt butter in a heavy medium saucepan or Dutch oven over medium-high heat. Add the chopped onions and cook, stirring frequently, until onions are golden-brown, about 5 minutes. Add 2 Tbsp of broth and deglaze the onion pan with wooden spoon or spatula. Continue to cook, stirring frequently, until broth is largely evaporated and an onion-y brown sauce has built up again, about 2 minutes longer. Add another 2 Tbsp of broth and scrape up browned bits. Repeat cooking, adding a little broth, deglazing and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
Pour evaporated milk and Worcestershire sauce in now empty saucepan. Whisk to combine as you bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining browned bits. Reduce heat to low and add the grated cheeses. Stir mixture constantly until cheese is melted and smooth. Add the caramelized onions and cognac, and sprinkle in the thyme.
Season with salt and pepper to taste. Transfer to a bowl and serve immediately.