This boldly flavored twist on French onion soup lets the onion come through loud and strong. Gorgonzola works well for the croutons because it’s not overpowering and melts nicely, but feel free to use your favorite kind of blue cheese.
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Made a double batch for a church pot-luck supper and it was a big hit, especially the croutons. Everyone said "Who made those great croutons?" What about the soup? Oh, they liked that too. I made the soup in the morning and transfered to to my crock pot where the flavors blended on "warm" all day. I used a hearty whole wheat boule for the coutons. Only downside was cutting up 3# of onions at 7:30am. Even my cats were crying! hahaha
This was so easy and sooooooo good. The blue cheese made the soup it gave it such a good flavor that this will be my go to soup. I really think the pale ale helped round out the flavor.
There is something of alchemy in the interaction between the oniony, slightly sweet broth and the yeasty bread with funky, salty cheese. Delicious alchemy, perfect for a cold, rainy winter day.
I loved this recipe. I'd use a stronger ale though....
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