Beer and Cheddar Cheese Onion Soup
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/4 cup (55 g) butter
- 8 red onions, sliced
- 2 garlic cloves, chopped
- 1 bottle (341 ml) pale or amber beer
- 3 cups (750 ml) beef broth
- 1 tbsp (15 ml) tomato paste
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- 1 juniper berry, crushed (optional)
- 4 slices toasted bread, the same size as the soup bowls
- 1 cup (100 g) strong cheddar or aged cheddar cheese, grated
Instructions
- With the rack in the highest position, preheat the oven’s broiler.
- In a pot over medium heat, soften the onions in the butter for 10 to 15 minutes or until they begin to caramelize. Add the garlic and cook for 1 minute, stirring constantly.
- Add the beer, broth, tomato paste, thyme, bay leaf and juniper berries. Mix well. Bring to a boil, cover and simmer gently for 15 minutes. Adjust the seasoning. Remove the thyme sprig and bay leaf. Compost the aromatics.
- Ladle the soup into ovenproof bowls. Top each bowl with a piece of toast and sprinkle with cheese. Cook in the oven in the oven until the cheese is golden and melted.
Featured in the book Ma cuisine week-end Book (French Version)