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Onion soup with beer and Quebec cheese
Preparation
10 min
Cooking time
40 min
Servings
4
Ingredients
- 125 ml (1/2 cup) butter
- 5 medium onions, thinly sliced
- 2 ml (1/2 tsp) dried thyme
- 2 garlic cloves, minced
- 60 ml (1/4 cup) all-purpose flour
- 500 ml (2 cups) rousse beer
- 750 ml (3 cups) beef broth or canned consommé
- 1 bay leaf
- Salt and freshly ground black pepper
- 4 slices of country-style bread, about 1 cm (3/8 in.) thick
- 1 garlic clove, cut in half
- 375 ml (1 1/2 cups) aged cheddar cheese, grated
Preparation
- In a large pot, melt the butter over medium-high heat.
- Add the onions and thyme.
- Cook, stirring occasionally, for 10 to 12 minutes or until the onions start to brown.
- Add the garlic.
- Cook for 1 minute, stirring constantly.
- Sprinkle with flour while stirring.
- Cook for 30 seconds more.
- Stir in the beer.
- Add the beef broth and the bay leaf.
- Season with salt and pepper.
- Adjust the heat until the soup simmers.
- Cook uncovered for about 20 minutes, stirring occasionally.
- Preheat the oven to broil with the door partially open.
- Place the grill in the broil position.
- Cut the slices of bread to fit the diameter of the bowls.
- Toast the bread lightly in the oven.
- Rub the slices with the garlic clove.
- Pour the soup into the bowls.
- Place one slice of bread in each bowl.
- Top with grated cheese.
- Broil for 5 to 7 minutes, or until perfectly browned.
- Serve.
