Prep Time: 15 mins Cook Time: 55 mins Total Time: 1hr 10 mins
Makes: 6 servings
- 1/3 cup butter
- 5 yellow onion onions, peeled and thinly sliced
- 4 red onions, peeled and thinly sliced
- 5 shallots, peeled and sliced
- 2 cloves garlic, crushed
- 12 fl oz. beer – pale or dark ale, or stout
- 1 quart beef stock
- 1/2 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- Crusty Baguette or French Bread loaf, 6 slices, toasted
- 3 cups shredded Gruyère cheese
BEER MATTERS: If you want a full-bodied beer flavour, choose a dark ale or stout (Guinness). For a more subtle, sweet and fruity beer flavour, choose a pale ale.
- In a large saucepan over medium heat, melt butter. Add onions and stir until they just start to turn golden, about 10 minutes. Add shallots and cook another 5 minutes, or until caramelized.
- Stir in the garlic and cook 1 minute. Add beer, beef stock and seasonings – mustard, thyme, black pepper and bay leaf. Bring to a boil; reduce heat, cover and simmer 30 minutes.
- Preheat oven to 425°F.
- Remove bay leaf from soup. Ladle soup into a large casserole or 6 individual ovenproof bowls, leaving about 1 inch of room at the top of the dish. Float slices of toasted bread in the soup and top with grated Gruyère cheese.
- Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.
TIP: Onion soup has a tendency to boil over the dish while in the oven. Placing bowls on a baking sheet or a layer of aluminum foil helps catch any messy drips.