cups grated cheese, a mix of cheddar and Monterrey or 2 cups other stretchy cheese
Serving Size: 1 (1200) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 284 g27 %
Total Fat 31.6 g48 %
Saturated Fat 17.6 g88 %
Cholesterol 75.7 mg
Sodium 1803.2 mg
Dietary Fiber 6.4 g25 %
Sugars 16 g64 %
Protein 38.4 g
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!