Featured Recipe


Alpine French Onion Soup

With Yellow Door Creamery’s Alpine Collection

6-8 Servings
Cook Time: 1-3 hours
Prep Time: 15 minutes


    • 3 pounds onions, sliced
    • 3 tablespoons butter
    • 2 tablespoons olive oil
    • 4-6 cloves of garlic
    • 1 generous pinch of salt
    • A few good grinds of black peppercorns
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • 4-6 cups beef, or mushroom stock, preferably homemade
    • 2 cups red wine, preferably a burgundy
    • 1 baguette or other crusty bread, toasted & slice
    • 1 cup Yellow Door Creamery Gruyere inspired Altu, sliced


  1. Melt together the butter and olive oil in a large stockpot.
  2. Crush and peel the garlic. Caramelize the garlic in the olive oil and butter.
  3. Pour in the onions, season with salt and pepper, and stir around just until the onions are all coated in the olive oil/butter.
  4. Add in the fresh thyme and the bay leaf and let the onions caramelize, about 20 minutes.
  5. Once the onions are caramelized and have cooked down, pour in the stock & stir.
  6. Then add the wine and simmer uncovered for at least an hour and as much as three hours, tasting occasionally to adjust the flavors.
  7. Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup.
  8. Arrange your oven-safe individual serving bowls or coffee mugs on a baking tray with a thin lip.
  9. TO SERVE: drop a toast slice in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Then cover the toast with generously with gruyere. You want the cheese to seal in the soup and drape over the edge of the bowl.
  10. Broil for a few minutes, until the cheese is brown and bubbling on top. Garnish with a little fresh thyme, and serve.
    Visit our award-winning brands for more mouthwatering recipes featuring all your favorite cheeses: