1 oz (28 g) bittersweet chocolate with 70% cocoa solids (Lindt, Côte d’Or, etc.)
8 slices day-old baguette
8 slices raclette cheese
Salt and pepper
Preparation
In a large non-stick saucepan over medium-low heat, cook the onions in the butter until golden-coloured and tender, about 20 minutes. Season with salt and pepper.Sprinkle with the flour and continue cooking for 1 minute. Add the ale, garlic and thyme while stirring. Reduce by half. Add the chicken broth and bring to a boil. Off the heat, stir in the chocolate. Adjust the seasoning.
With the rack in the middle position, preheat the broiler.
Ladle the soup into four heat-resistant bowls. Float 2 slices of bread on each bowl and cover each with a cheese slice. Set the bowls on a baking sheet and broil until the cheese melts and bubbles.
Description
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