French (Canadian) Onion Soup
This take on a french onion soup is a bit complex and takes some time. Trust us, it’s worth it.
By Just Beer Community Collection on Dec. 16, 2016
- 2 12oz bottles brown ale
- 2 lbs lean slab bacon
- 1 pig’s foot
- 8 large yellow onions (1 whole, 7 sliced 1/4 inch thick)
- 2 gallons of water
- 1/4 cup rendered pork fat or vegetable oil
- 1/2 cup flour
- 6 rosemary sprigs
- 12 oz rustic bread (cubed)
- 6 tbsp unsalted butter (melted)
- 6 garlic cloves (peeled)
- 4 cups Gruyère cheese (shredded)
- salt and pepper
- In a pot, cover the bacon, pig’s foot and whole onion with the water and boil. Simmer over moderately low heat until the foot is tender, about 3 1/2 hours. Strain the broth and return to the pot, reserving the bacon and pig’s foot.
- Boil the broth until reduced to 2 quarts, 25 minutes; skim off the fat or refrigerate overnight and then skim off the fat. Remove all the lean meat from the bacon and pig’s foot, cut into bite-size pieces and reserve.
- Meanwhile, in a large pot, heat the rendered fat. Add the sliced onions and season with salt. Cover and cook over high heat, stirring, until the onions are wilted, about 15 minutes.
- Reduce the heat to moderate and cook until the onions are very soft, about 30 minutes. Uncover and cook over moderately high heat, stirring, until the onions are lightly browned, 10 minutes. Remove from the heat and stir in the flour until smooth.
- Return the pot to the burner. Add the strained broth, beer and 4 of the rosemary sprigs and cook over moderately low heat, stirring, until the soup thickens. Simmer the soup for about 15 minutes, until no floury taste remains. Add the reserved meat and season the soup with salt and pepper. Discard the rosemary.
- Preheat the oven to 350°. On a baking sheet, toss the bread cubes, melted butter, garlic and the remaining 2 rosemary sprigs; season with salt and pepper. Bake for 30 minutes, until the croutons are crisp. Discard the rosemary and garlic.
- Preheat the broiler. Ladle the soup into heatproof bowls on a baking sheet and top with the croutons and cheese. Broil for about 2 minutes, until bubbling, and serve.
Shared from Food and Wine.
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