• 2 tablespoons olive oil
• 1 medium onion, sliced
• 12 ounces amber ale
• 2 cups chicken stock
• 1/2 cup half-and-half
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Gruyere cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• 1½ lbs cooked leftover hamburger patties, coarsely chopped
• 1/4 head iceburg lettuce, shredded
• 6 slices bacon, cooked crisp and coarsely chopped
• 12 cherry tomatoes, halved
• croutons
• 1 small onion, chopped
• ketchup
• yellow mustard

Bacon Cheeseburger Soup

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• 1 cup shredded gruyere
• 1/2 cup shredded cheddar
• 6 ounces softened cream cheese
• 1/4 cup aioli*
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon onion powder
• 1 teaspoon diced jalapeño
• 1 teaspoon diced anaheim pepper
• 2 teaspoon diced roasted red pepper

* Recipe for aioli (garlic mayonnaise)

Fulton Alley Pimiento Cheese Spread

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• 1 stick butter
• 10 large onions, thinly sliced
• 2 cups dry white wine
• 1 gallon rich stock (turkey, vegetable, beef, or chicken)
• 3 bay leaves
• 1 tablespoon dried thyme
• 1/4 cup worcestershire sauce (or more to taste)
• Creole seasoning
• 1 French baguette, sliced into rounds, toasted
• 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

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• 2 1/2 pounds Yukon gold or all-purpose potatoes
• 3 cups half-and-half
• 2 cups shredded Gruyère cheese, about 6 ounces

Gratin Dauphinoise

• 2 red onions, thinly sliced
• 2 tablespoons unsalted butter, plus 4 tablespoons softened
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh-leaf parsley
• 1 teaspoon sugar
• ½ teaspoon salt
• black pepper
• 4 tablespoons crumbled Gorgonzola cheese, softened
• 4 crusty Italian or French rolls, sliced in half horizontally 
• 1 pound Black Forest ham, thinly sliced
• 8 slices Gruyere cheese

Ham and Gruyere Panini

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Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Click for Video of Cooking Demonstration