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French Onion and Beer Soup | With Mustard Croutons
(0)
50 min
Under an hour
Gurkerl Küche
Eine wärmende Spezialität aus der französischen Bistro-Küche: Langsam in Butter geschmorte, süßlich karamellisierte Zwiebeln, abgelöscht mit hellem Bier und vollendet mit einer kräftigen Rinderbrühe. Dazu knusprig im Backrohr gratinierte Dijonsenf-Käse-Croûtons.
Preparation method
Preparation & soup base
Peel, halve, and slice the onions into thin strips. Peel and finely chop the garlic. Pluck the thyme leaves from the stems.
Melt the unsalted butter in a large pot over medium heat. Add the sliced onions and sauté slowly for about 15 to 20 minutes, stirring occasionally, until wonderfully soft and golden-brown caramelized.
Add the chopped garlic and fresh thyme and sauté for 1 minute until the delicate aromas unfold.
Chef's tip
For an extra velvety touch, stir a tablespoon of cold butter into the finished soup at the end.
A mild Austrian Märzen or pale lager adds a subtle malty note without tasting bitter.
Ingredients
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