Onion Beer Soup with Cheese & Herb Toasts
The secret behind this soup, besides the beer, is to cook the onions long and slow for a deep colour and rich flavour.
By Just Beer Community Collection on Apr. 24, 2017
- 25g butter
- 1 tbsp olive oil
- 6 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp flour
- 300ml darkish beer, nothing too bitter
- 1.3l beef stock
- splash Worcestershire sauce
- 1 baguette, cut into 12-18 thin slices
- 175g mature cheddar, Stilton or Lincolnshire Poacher, grated
- small bunch chives, snipped
- ½ small bunch parsley, finely chopped
- Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
- Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
- Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.
Shared from: BBC Good Food
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