Onion Soup with Beer
Onion Soup with Beer
Ingredients
- 10 cups (2.5 litres) onions, sliced (about 10 medium onions)
- 1/4 cup (60 ml) butter
- 1 tablespoon (15 ml) flour
- 1 bottle (341 ml/12 oz) pale ale
- 1 tablespoon (15 ml) Dijon mustard
- 4 cups (1 litre) chicken broth, approximately
- 6 thick diagonal slices baguette, toasted
- 2 cups (500 ml) grated sharp cheddar
- Salt and pepper
Instructions
- In a large non-stick saucepan, brown the onions in the butter until golden and soft, about 30 minutes. Season with salt and pepper. Dust with the flour and cook for 1 more minute. Add the beer and bring to a boil, stirring constantly. Add the broth and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add more broth if necessary. Adjust the seasoning.
- With the rack in the middle position, preheat the broiler.
- Ladle the soup into 4 ovenproof bowls. Place 1 toast in each bowl and top with cheese. Place the bowls on a baking sheet. Broil until the cheese is golden brown.
Onion Soup with Beer