Name: Beer and Cheddar Cheese Onion Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (55 g) butter; 8 red onions, sliced; 2 garlic cloves, chopped; 1 bottle (341 ml) pale or amber beer; 3 cups (750 ml) beef broth; 1 tbsp (15 ml) tomato paste; 1 sprig fresh thyme or 1/2 tsp dried thyme; 1 bay leaf; 1 juniper berry, crushed (optional); 4 slices toasted bread, the same size as the soup bowls; 1 cup (100 g) strong cheddar or aged cheddar cheese, grated

Preparation

- With the rack in the highest position, preheat the oven’s broiler.
- In a pot over medium heat, soften the onions in the butter for 10 to 15 minutes or until they begin to caramelize. Add the garlic and cook for 1 minute, stirring constantly.
- Add the beer, broth, tomato paste, thyme, bay leaf and juniper berries. Mix well. Bring to a boil, cover and simmer gently for 15 minutes. Adjust the seasoning. Remove the thyme sprig and bay leaf. Compost the aromatics.
- Ladle the soup into ovenproof bowls. Top each bowl with a piece of toast and sprinkle with cheese. Cook in the oven in the oven until the cheese is golden and melted.

Beer and Cheddar Cheese Onion Soup

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Ingredients

Preparation

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