French Onion Soup with Beer
French Onion Soup with Beer
Ingredients
- 10 cups (1.6 kg) thinly sliced onions (about 10 medium onions)
- 1/4 cup (55 g) butter
- 1 tbsp unbleached all-purpose flour
- 1 bottle (12 oz/341 ml) local lager
- 1 tbsp (15 ml) Dijon mustard
- 4 cups (1 litre) chicken broth
- 6 thick slices baguette, sliced diagonally and toasted
- 2 cups (200 g) grated cheddar cheese
Instructions
- In a large non-stick saucepan over medium-low heat, cook the onions in the butter until lightly browned and tender, about 30 minutes. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute. Add the beer and mustard and bring to a boil while stirring. Add the broth and bring to a boil, then simmer for 10 minutes. Add more chicken broth, if needed. Adjust the seasoning.
- With the rack in the middle position, preheat the oven’s broiler.
- Ladle the soup into four ovenproof bowls. Place a slice of bread onto each soup and sprinkle with the cheese. Place the bowls on a baking sheet and broil in the oven until the cheese has melted.
French Onion Soup with Beer