Prep Time: 10 minutes
Serves: 4


French Onion Soup


2 containers Denninger’s French-style Onion Soup
4 thin slices Boulart Baguette
20 g Emmi Emmentaler (Swiss), shaved
10 g Kaltbach Cave Aged Gruyère, shaved
1/2 cup dry white wine

Heat Denninger’s French-style onion soup in a pot, add wine. Pour into 4 oven safe ramekins. Top each with baguette slice. Spread a mixture of Emmentaler and Gruyère cheeses evenly over the slices of bread, letting some overlap the edge of the ramekin. Place ramekins on a baking sheet and broil until cheese begins to bubble and turns golden.