A twist on the traditional French Onion Soup - this time we ramp up the flavour with a good stout beer.
Serves 6 to 8
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) olive oil
6 Lbs (3 Kg) yellow onions
4 cloves garlic
1 Tbsp (15 mL) dried thyme
1 Tbsp (15 mL) flour
2 x 300 mL bottles stout
4 cups (1L) low-sodium beef broth
4 cups (1L) low-sodium chicken broth
Salt and pepper to taste
2 Tbsp (30 mL) Vegemite / Marmite
1 small baguette
2 Oz.(55g) Gouda, shredded
2 Oz.(55g) Gruyère, shredded
2 Oz.(55g) Emmentaler, shredded
Method:
Thinly slice all of the onions...
Heat butter and olive oil in a large, dutch oven over low heat. Add the onions, and slowly cook until they are soft and a deep brown mahogany colour. This process will take at least an hour or more and you can't rush this process! Add the sliced garlic and the thyme, and continue to cook, about 10 more minutes.
Add the flour to the onions, and stir until well blended.
Add the beer, beef broth, and chicken broth, then bring to a boil. Reduce heat to a simmer, and cook for 30 to 45 minutes.
Meanwhile… heat the oven to 400°F. Slice the baguette into ½" slices and arrange on a baking sheet. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots.
Serve the soup topped with two cheese-covered baguette slices.
