This warm, hearty soup is the perfect winter meal
For those weekends when you can get away and enjoy the snow-covered countryside — or those cold winter nights where you just want to curl up on the couch and stay home — this French onion soup is the perfect seasonal complement. Warm, hearty and topped with cheddar cheese, no one can resist this all-time classic, especially when it’s frosty outside.
I use a bottle of local beer instead of the usual wine in this recipe, which adds a slight tartness to complement the sweet onions. And you can never go wrong with thick- sliced baguette placed on top of the soup and covered in cheese to soak up all the flavours of this ideal winter meal.
French Onion Soup With Beer
Ricardo Tested 10 cups (1.6 kg) thinly sliced onions (about 10 medium onions) 1/4 cup (55 g) butter 1 tbsp unbleached all-purpose flour 1 bottle (12 oz/341 mL) local lager 1 tbsp (15 mL) Dijon mustard 4 cups (1 L) chicken broth, 6 thick slices baguette, sliced diagonally and toasted 2 cups (200 g) grated cheddar cheese In a large non-stick saucepan over medium-low heat, cook onions in butter until lightly browned and tender, about 30 minutes. Season with salt and pepper. Sprinkle with flour and cook for 1 minute. Add beer and mustard and bring to a boil while stirring. Add broth and bring to a boil, then simmer for 10 minutes. Add more chicken broth, if needed. Adjust the seasoning.
With rack in the middle position, preheat oven’s broiler.
Ladle soup into four ovenproof bowls. Place a slice of bread onto each soup and sprinkle with the cheese. Place bowls on a baking sheet and broil in oven until cheese has melted.
Makes 6 servings.