Beer and Cheddar Cheese Onion Soup
Beer and Cheddar Cheese Onion Soup
Rating: (1 rated)
  • 1/4 cup (60 ml) butter
  • 8 red onions, sliced
  • 2 cloves garlic, chopped
  • 1 bottle 341 ml local beer (pale or amber)
  • 3 cups (750 ml) beef broth
    • 1 sprig fresh thyme or
    • 1/2 teaspoon (2.5 ml) dried thyme
  • Preparation
  • With the rack in the highest position, preheat the oven’s broiler.
  • In a saucepan, melt the butter. Add onions and soften over medium heat for 10 to 15 minutes, until they begin to caramelize. Add the garlic and cook for 1 minute.
  • Add the beer, broth, thyme, bay leaf, juniper berries, and tomato paste. Stir to combine. Bring to a boil, cover and simmer gently for 15 minutes. Adjust the seasoning. Remove the bay leaf.
  • Ladle the soup into ovenproof bowls. Cover with a piece of toast and sprinkle with cheese. Brown in the oven and serve immediately.
  • Description
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