A Classic Soup Made Local

Winter time is time for SOUP…We took the classic French onion soup and made it ours, using Toma and Herdsman with some shortcuts… If you don’t have broiler-proof soup bowls do not worry. Just skip this step and make sure that the soup is hot enough to melt the cheese. You and yours are still going to be very happy.
2 oz. (1/4 cup) unsalted butter
4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
Kosher salt and freshly ground black pepper
1 cup white wine
1 small baguette (1/2 lb.), from a local bakery cut into 1/2-inch slices
2 quarts chicken broth
1 bay leaf
11/2 cups grated Toma
1 cup grated Herdsman – Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt.

Reduce the heat to low. Cover the pot with a lid, and cook, stirring occasionally, until the onions are very soft but not falling apart, about 20 minutes. It is OK if  they turn a golden color but not dark brown.

Meanwhile, to make the croutons (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Turn up the heat to medium. Add the wine to the onions and cook, stirring and scraping the bottom of the pan for about 30 seconds. Add broth and bay leaf to the onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broiler-proof soup bowls on a baking sheet. Put 2 or 3 croutons in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately-Enjoy!

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens