Wisconsin-Style French Onion Soup

Wisconsin Cheese Wisconsin-Style French Onion Soup Recipe
Active Time
40 Minutes
1 cup each



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Brick can be used in this recipe.


  1. Melt 4 tablespoons butter in a Dutch oven over low heat. Add onions; cook, covered, for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in sugar. Cook, uncovered, over medium heat for 35-40 minutes or until onions are deep brown, stirring frequently.
  2. Gradually stir in beer; allow soup to boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Stir in beef broth. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes longer or until broth is slightly reduced, stirring occasionally.
  3. Meanwhile, heat oven to 400°F. Melt remaining butter; toss butter with pretzel bread on a 15 x 10-inch baking pan. Season with salt and pepper. Bake for 5-7 minutes or until bread is toasted, turning once.
  4. Ladle soup into eight ovenproof serving bowls. Top each with bread cubes; sprinkle with brick. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Brick cheese is a Wisconsin Original. Traditional aged or German-style brick has a beige smear on its surface; the color darkens, and the flavor intensifies with age. Trimming the rind reduces its aroma and flavor.

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