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Northern French Beer Onion Soup | Hearty & Aromatic
(0)
60 min
Under an hour
Gurkerl Küche
Eine wärmende Spezialität aus Nordfrankreich: Feine Zwiebeln und Schalotten werden langsam karamellisiert, mit hellem Bier abgelöscht und in einer aromatischen Brühe mit frischem Thymian und Dijonsenf sanft eingekocht. Serviert mit im Backrohr knusprig geröstetem Baguette – die perfekte Wohlfühlsuppe für herbstliche Tage!
Preparation method
Peel the onions and shallots, halve them, and cut into thin strips. Peel and finely chop the garlic.
Melt the unsalted butter in a large pot over medium heat. Add the onions and shallots and sprinkle with the cane sugar. Caramelize slowly, stirring regularly, for about 20–25 minutes until golden brown and soft.
Stir in the chopped garlic and all-purpose wheat flour, and gently sauté for about 1 minute.
Chef's tip
A malty, mildly hopped pale beer (e.g., Vienna Lager or classic Märzen) gives the soup a wonderfully sweet and savory depth without any bitterness.
If you like, top the toasted baguette slices with a piece of mature mountain cheese before serving and let it melt briefly in the hot oven.
Ingredients
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