24 thin slices of stale or other firm textured bread (sour dough)
2 cups grated WSU Creamery Natural Cheddar or Cougar Gold®
6 onions, sliced
3 garlic cloves, sliced
2 Tbsp butter
2 Tbsp salt
1 quart water
In a large sauce pan, sauté the onions and garlic in the butter. Season with a little salt, then pour in the water and bring to a boil. Reduce the heat and let simmer while you prepare the soup tureen.
Warm an oven proof tureen and cover the bottom with a layer of bread slices. Cover the bread with grated cheese. Repeat, alternating layers of bread and cheese until both are used up.
Pour the onion bouillon into the tureen and put the tureen, uncovered, into a preheated 350° F oven for 45 minutes to a hour. The soup should be thick enough for a spoon to stand upright in the middle and there should be a golden crust on top.