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WSU Creamery Recipes

Palouse Onion Soup

Palouse Onion Soup

2 1/2 lbs (8 cups) Walla Walla Sweet yellow onions, halved and thinly sliced
1/4 lb butter
2 1/2 cup good dry white wine
8 cups beef stock
1 bay leaf
1 Tbsp salt
1/2 tsp ground white pepper
1/2 lb Cougar Gold®, grated

In a large stockpot on medium-high heat, sauté onions with butter until golden. Deglaze the pan with the wine and simmer uncovered for 15 minutes.

Add the beef stock, bay leaf, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove bay leaf and add salt and pepper to taste. Serve hot topped with grated Cougar Gold and Cougar Gold Toast (recipe below).

Serves 4-6

Cougar Gold Toasts

1/2 baguette, sliced diagonally into 1/4 inch thick slices
1/4 cup olive oil
3 cloves garlic, minced
1 Tbsp chives, minced
1/2 cup Cougar Gold®, grated

Preheat oven to 375° F.

Brush each slice of baguette with olive oil and arrange in one layer on a baking sheet. Sprinkle with the garlic, chives and Cougar Gold.

Bake the toasts for 15-20 minutes, until they are browned and crisp. Serve at room temperature.

Makes about 10-12