Onion soup
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup butter
1 package package 1 kg of 3 different coloured onions
about 9 small onions
2 shallots
1 clove garlic
15 mL (1 tbsp.) tbsp flour
1 mL (¼ tsp.) tsp ground nutmeg
341 mL cup red or amber beer
1.5 L (6 cups) beef broth
5 sprigs fresh thyme
2 bay leaves
½ baguette
big cubes
375 mL (1½ cups) cup Swiss cheese
60 mL (¼ cup) cup butter
1 package package 1 kg of 3 different coloured onions
about 9 small onions
2 shallots
1 clove garlic
15 mL (1 tbsp.) tbsp flour
1 mL (¼ tsp.) tsp ground nutmeg
341 mL cup red or amber beer
1.5 L (6 cups) beef broth
5 sprigs fresh thyme
2 bay leaves
½ baguette
big cubes
375 mL (1½ cups) cup Swiss cheese
Directions
1Heat the butter in a large saucepan over medium heat. Add the onions and shallots and cook for about 30 minutes until golden. Stir regularly, and 5 minutes before it's ready, add the garlic.
2Add the flour and nutmeg and cook for 1 minute.
3Deglaze with beer and bring to a boil.
4Preheat the oven to 180°C (350°F).
5Add the broth, thyme, and bay leaves. Season with salt and pepper to taste. Bring to a boil and simmer for about 25 minutes.
6In the meantime, toast the bread cubes in the oven for about 10 minutes. Remove from oven.
7Preheat the broiler. Spoon the soup into six oven-safe bowls. Top with a few croutons and sprinkle with cheese. Place under the broiler for 1 or 2 minutes, until cheese is lightly browned.
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Personal Note
Personal Note