8 Spanish onions (about 2-lb.), peeled, thinly sliced 6 shallots, peeled, thinly sliced 1 clove garlic, peeled very thinly sliced 1 bay leaf 1 sprig fresh thyme 1 Tbsp. Dijon mustard 1 Tbsp. fresh cracked black pepper 1 c. dry white wine 12 c. hearty beef broth 8 Tbsp. grated Wisconsin Fontina cheese 4 Tbsp. grated Wisconsin Asiago Cheese 2 c. fine dry bread crumbs 1 egg, beaten 1 c. milk Canola oil for frying Fresh chives
In large heavy soup pot, combine onions, shallots, garlic, bay leaf and thyme. Cook over medium heat to sweat onions. Cook onions slowly until they caramelize to deep chocolate brown, being careful to not burn, about 1 to 1 1/2 hours. Stir occasionally, scraping browned bits from bottom. Add mustard and pepper. Cook 2 minutes. Add wine and cook until wine is evaporated. Add beef broth and simmer 30 minutes to incorporate flavors. Remove bay leaf and thyme stem. Strain onions from broth. Press as much broth from onions as possible; onions should be quite dry. Set broth aside and keep warm. Place onions in blender or food processor and purée. Transfer 1 cup of the purée to medium bowl. Add cheeses and mix well. Refrigerate 1 hour. Shape mixture into 24 (1-inch) croquettes. In small bowl, mix egg and milk. Bread croquettes with 2 coatings of egg/milk mixture and bread crumbs. Refrigerate for 30 minutes.
Final Preparation: Reheat broth when ready to serve. Deep fry croquettes in 350 degree oil until crispy and warm inside, 1 1/2 to 2 minutes. Garnish soup with fresh cut chives and float 3 cheese croquettes in each serving. Serve immediately.