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French Beer Onion Soup | Hearty with Cheese Croutons
(0)
60 min
Under an hour
Gurkerl Küche
Eine herzhafte nordfranzösische Spezialität: Fein karamellisierte Zwiebeln, schonend eingekocht mit malzigem Bier und kräftiger Rinderbrühe, serviert mit knusprig im Backrohr überbackenen Käse-Baguetteschnitten.
Preparation method
Preparation
Peel, halve, and thinly slice the onions. Peel and finely chop the garlic. Cut the baguette into finger-thick slices. Preheat the oven to 200 °C top/bottom heat.
Cooking the soup base
In a large pot, melt the unsalted butter over medium heat. Add the sliced onions and slowly sweat them for about 15–20 minutes, stirring occasionally, until wonderfully soft and golden-brown caramelized.
Add the chopped garlic and sauté for 1 minute. Dust with the wheat flour and toast gently for about 1–2 minutes, stirring constantly.
Chef's tip
A malt-forward country beer or a crisp Märzen is particularly suitable, giving the onion soup a delicate caramelly depth.
For an authentic French bistro experience, ladle the soup into oven-safe bowls, place the baguette and cheese directly on top, and gratinate in the oven.
Ingredients
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