Oh, how I adore cheese. You could melt it on a cardboard pizza top and I’d probably eat it. These dishes are my favorite cheesy dishes at restaurants I’ve tried.
Pimiento Cheese Spread from Boschamp’s in Destin, FL
Smoked Gouda Mac and Cheese at Safari Miles in Denver
Pepperoni and Mushroom Pizza at Tony’s in Hickory, NC
Pizza Sub from Penn Station East Coast Subs in Charlotte, NC
Mushroom Gruyere Sandwich from Papi Queso in Charlotte
Shepard’s Pie from Metro Diner in Pineville
Queso Fundido from Provecho Mexican Kitchen & Cantina in Mooresville
Arancini from Barrel and Fork in Cornelius
Quesadilla Mexicana at La Unica in Huntersville
Three Cheese Grilled Cheese Sandwich at Sumo Shack in Mooresville
I think French Onion soup is my favorite soup of all time. The KING of soups! When I was a kid, I almost choked on a big glob of cheese while eating a cup in the mall, but now I am much more careful. Smaller bites. Chewing.
My favorite soups are ones that have a rich broth, not too many chunky onions, but enough so that the bread doesn’t absorb all of the liquid. The cheese on top should be a lovely mixture of gruyere, gouda and mozzarella. Never too much.
French Onion Soup
- 5 small onions, thinly sliced
- 2 cans (14 ounces) low sodium beef broth (recommended: Swanson’s)
- 2 cans (10 ounces) beef consomme (recommended: Campbell’s)
- 1 packet onion soup mix (recommended: Lipton’s)
- 8 slices French bread, about 1 inch thick
- 1 cup shredded Gruyere
- Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
- Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.
*adapted from Sandra Lee