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 litre) chicken broth
6 thick slices baguette, sliced diagonally and toasted
2 cups (200 g) grated cheddar cheese
Preparation
In a large non-stick saucepan over medium-low heat, cook the onions in the butter until lightly browned and tender, about 30 minutes. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute. Add the beer and mustard and bring to a boil while stirring. Add the broth and bring to a boil, then simmer for 10 minutes. Add more chicken broth, if needed. Adjust the seasoning.
With the rack in the middle position, preheat the oven’s broiler.
Ladle the soup into four ovenproof bowls. Place a slice of bread onto each soup and sprinkle with the cheese. Place the bowls on a baking sheet and broil in the oven until the cheese has melted.
Description
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