Idaho® Potato and French Onion Soup | Idaho Potato Commission

Ingredients

• 1 Idaho® Russet potato (40 count)
• 1 Tablespoon clarified butter
• 1 Teaspoon kosher salt
• 1 Teaspoon fresh ground black pepper
• 3 slices Fontina cheese
• Bison stock (recipe follows)
• Sour Cream, as needed
• Sliced scallions, for garnish
• 1 red onion, medium, thinly sliced
• 1 yellow onion, medium, thinly sliced
• 1 Teaspoon garlic, minced
• 2 scallions, sliced on a bias
• 1 Tablespoon brandy
• 1 Tablespoon white wine
• 1 Tablespoon butter
• 1-1/2 Teaspoons kosher salt
• 1 Teaspoon black pepper, freshly ground
• 2 slices Vienna bread
• 2 Tablespoons butter, melted
• ½ Teaspoon kosher salt
• ½ Teaspoon black pepper, freshly ground
• 2 Tablespoons Asiago cheese, freshly grated
• 3 pounds bison bones (veal or beef can be substituted)
• 1 pound onions, quartered
• ½ pound carrots, coarsely chopped
• ½ pound celery, coarsely chopped
• 4 cloves garlic, smashed
• 2 sprigs rosemary
• 1 cup red wine
• ¼ cup tomato paste