4 hours ago, Maison Rustique said:@Shel_B, that soup looks wonderful! I can't see the recipe but I might try to wing it.
Does this help: https://www.youtube.com/watch?v=bel1V5HeYm4&t=4s
A couple of things to consider:
This is the second time I made the recipe. The first time I used a rich, dark brown, chicken stock as I had no beef stock on hand. I found the taste a little weak, and using a decet beef stock on my secnd try improved the results substantially.
While the written recipe only mentions Fontina cheese, there's a big difference in taste when using Fontina Val d'Aosta compared to other fontina cheeses, especially domestic products. The Fontina Val d'Aosta, according to my taste buds and preferences, is a better match with rye bread. It also adds some earthiness to the final dish.
https://www.youtube.com/watch?v=4TokpRPrZv0
Roasted garlic, or adding some dried roasted garlic, gives a nice flavor boost. I used the dried roasted garlic in this iteration along with regular garlic and it helped enrich the taste.
It's important to get those onions brown
