Onion soup
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup Natrel salted butter
2 large onions, thinly sliced
To taste pepper and salt
1 clove garlic, finely chopped
1 bay leaf
1 sprig or pinch fresh thyme or dry thyme
125 mL (½ cup) cup dark beer stout or porter (stout or porter)
15 mL (1 tbsp.) tbsp. all purpose flour
1.25 L (5 cups) cup chicken broth
4 baguette slices, about 2 cm (3/4 in.) thick
150 g oz OKA L'Artisan Smoke, grated
60 mL (¼ cup) cup Natrel salted butter
2 large onions, thinly sliced
To taste pepper and salt
1 clove garlic, finely chopped
1 bay leaf
1 sprig or pinch fresh thyme or dry thyme
125 mL (½ cup) cup dark beer stout or porter (stout or porter)
15 mL (1 tbsp.) tbsp. all purpose flour
1.25 L (5 cups) cup chicken broth
4 baguette slices, about 2 cm (3/4 in.) thick
150 g oz OKA L'Artisan Smoke, grated
Directions
1This recipe is courtesy of Agropur.
2In a saucepan, melt butter over medium heat. Add onions and salt, and cook until onions wilt and begin to caramelize, about 5 to 10 minutes.
3Add garlic, bay leaf, thyme, and pepper and continue cooking for 10 to 15 minutes, until onions are golden brown and caramelized. Stir occasionally to make sure onions don't stick.
4Deglaze saucepan with beer. Simmer over high heat until liquid evaporates and onions are almost dry, about 5 to 10 minutes. Discard bay leaf and sprig of thyme.
5Stir in flour and continue cooking and stirring over medium heat for 5 to 8 minutes, until flour takes on a faint beige colour and makes a slight hissing sound indicating it's cooked.
6Add broth and simmer over medium heat for another 20 minutes. Season with salt and pepper to taste.
7Preheat oven to broil. Ladle the hot soup into onion soup bowls or any other type of ovenproof ramekin. Garnish each bowl with a baguette slice and sprinkle with grated OKA.
8Place bowls on a rimmed baking sheet. Broil in the oven for about 5 minutes, or until cheese is melted and bubbling. Carefully remove from oven and serve.
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