Prep 20 mins
Cook 1 hr 30 mins
Yeah, I know, everyone has a recipe. This one is an amalgamation and modification of two I found out there by Michael Smith and Ricardo, and our family loves it.
- 5 large onions, peeled and sliced thinly
- 1⁄4 cup butter
- splash water
- 0.5 (341 ml) bottle ale or 0.5 (341 ml) bottle beer
- 1 tablespoon Dijon mustard
- 3 sprigs fresh thyme
- 5 cups chicken stock
- 8 -12 slices baguette, toasted
- 2 cups grated cheese, a mix of cheddar and Monterrey or 2 cups other stretchy cheese
- Melt the butter in a large soup pot. Add the onions and splash of water, and cover. Let onions soften at medium high for 10 minutes.
- Remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour. I did this while watching tv (food shows, natch!) and got up to stir at every ad break.
- Season with salt and pepper, and add thyme and mustard. Add beer and bring to a boil, add chicken stock and bring to a boil again. Reduce heat and let simmer for 10 minutes. Add more salt or pepper or stock if necessary.
- Preheat oven to 350 degrees.
- Ladle the soup into 4 oven-proof onion soup bowls. Add toasted baguette slices. Sprinkle with cheese.
- Bake for 10 minutes. Bowls will be very hot. Let cool for 10 minutes. Cheese will be still delightfully melted!
Thanks to pic a chef I picked this recipe to try.
This is a nice onion soup to make. I chose to put the mustard and thyme in when I added the beer to this.
Family like the flavor of this.