Black beer onion soup
French onion soup with cheese is without a doubt a most comforting dish to help combat frigid winter days.
Ingredients
- 12 medium onions
- ¼ lb butter
- Salt, to taste
- 3 bay leaves
- ½ nutmeg, grated
- 1 Tbsp thyme
- 1 Tbsp black pepper, freshly ground
- 1 bottle black beer (355 ml)
- 6 slices stale bread
- ½ lb cheddar cheese, grated
- ½ lb emmental cheese, grated
Method
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1
Peel onions and slice into half rings.
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2
Heat a large casserole on medium with the butter.
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3
As soon as the butter begins to melt, add half the onions. Mix and raise the heat slightly. Stir occasionally until the onions begin to sweat.
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4
Incorporate the remaining onions with the salt and spices. Mix and continue cooking, stirring from time to time until caramelized and browned (20 to 30 minutes).
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5
A dark brown, sticky crust will form at the bottom of the casserole, which will eventually lend a lovely colour to the soup. Be careful not to burn the bottom however, by using a spatula to scrape when mixing the onions. If needed, reduce the heat towards the end of the cooking.
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6
Pour the beer and 4 cups of water into the casserole. Bring to a boil and simmer for 30 minutes.
Heat the oven to 400 °F. Toast the bread on a baking sheet.
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7
Mix the grated cheeses together.
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8
Put a small handful of cheese at the bottom of each ramequin or gratin bowl.
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9
Fill the bowls three-quarters full of soup and place a slice of bread on top. Cover generously with cheese.
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10
Heat the oven and broil the soups.
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11
Serve immediately.
