Ingredients
- 1/2 cup butter
- 5 medium yellow onions, thinly sliced
- 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups beer (rousse beer)
- 3 cups beef broth (or canned consommé)
- 1 bay leaf
- Alt and freshly ground black pepper
- 4 bread slices (country-style bread, about 1 cm/3/8 in. thick)
- 1 garlic clove, cut in half
- 1 1/2 cups Le Cru du Clocher cheese, grated (or aged cheddar)
How to Make
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Step 1: In a large pot, melt the butter over medium-high heat.
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Step 2: Add the onions and thyme.
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Step 3: Cook, stirring occasionally, for 10 to 12 minutes or until the onions start to brown.
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Step 4: Add the garlic and cook for 1 minute, stirring constantly.
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Step 5: Sprinkle with flour while stirring; cook for 30 seconds more.
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Step 6: Stir in the beer.
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Step 7: Add the beef broth and the bay leaf.
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Step 8: Season with salt and pepper.
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Step 9: Adjust the heat until the soup simmers.
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Step 10: Cook uncovered for about 20 minutes, stirring occasionally.
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Step 11: Preheat the oven to broil with the door partially open. Place the grill in the broil position.
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Step 12: Cut the slices of bread to fit the diameter of the bowls.
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Step 13: Toast the bread lightly in the oven.
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Step 14: Rub the slices with the garlic clove.
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Step 15: Pour the soup into the bowls.
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Step 16: Place one slice of bread in each bowl.
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Step 17: Top with grated cheese.
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Step 18: Broil 5 -7 minutes until perfectly golden brown
We hope you enjoy this recipe!
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