Onion Soup With Kingsey^® Cogruet^TM Cheese
4 servings

INGREDIENTS:
• 2 large sweet onions, Vidalia type, cut into thick slices
• 6 garlic cloves, peeled and halved
• 10 mL (2 tsp.) fresh thyme, chopped
• 45 mL (3 tbsp.) olive oil
• Salt and pepper, to taste
• 30 mL (2 tbsp.) butter
• 30 mL (2 tbsp.) flour
• 1 litre (4 cups) warm beef stock
• 375 mL (1 1/2 cup) Kingsey^® Cogruet^TM cheese or Kingsey^®
. Cogruet^TM Light cheese, shredded
• 12 slices of toasted ficelle or baguette

PREPARATION:
Preheat oven to 400°F. In a large bowl, mix the onion, garlic and thyme
with the olive oil until everything is fully coated. Place on a cooking sheet
covered with parchment paper; season to taste. Bake in middle of oven
40 minutes or until golden. Turn onions after 20 minutes. Remove from
oven and set aside. In a large saucepan, melt butter at medium heat, add
the onion mixture and cook 2-3 minutes. Add flour, blend in and cook
1 minute. Add beef stock and mix well. Bring to boil, reduce heat and simmer
5 minutes. Place 30 mL (2 tbsp.) of shredded Kingsey^® Cogruet^TM cheese in
the bottom of each ovenproof soup bowl. Ladle hot soup in the bowls. Cover
with 3 slices of toasted ficelle and top with 60 mL (1/4 cup) shredded Kingsey^®
Cogruet^TM cheese. Broil 3-5 minutes. Serve immediately. For a soup lower in
fat, use our Kingsey^® Cogruet^TM Light shredded cheese.