Northern French Beer Onion Soup | With Crispy Cheesy Baguette
(0)
60 min
Under an hour
Kifli Kukták
Hagyományos észak-francia sörös hagymaleves, melyben a lassan karamellizált vöröshagyma, a telt aromájú világos sör és a marhahúsleves gazdag harmóniát alkot, sütőben aranybarnára pirított, olvasztott comté sajtos bagettel koronázva.
Ingredients
Preparation method
Peel the onions, cut them in half, and slice them into thin half-rings. Melt the butter in a heavy-bottomed pot over medium heat.
Add the sliced onions, fine salt, and ground black pepper. Sauté over low-medium heat, stirring frequently, for 25–30 minutes until deep golden brown and sweet.
Add the finely minced garlic and all-purpose flour, then cook for another 1–2 minutes. Pour in the light beer and scrape up any flavorful browned bits stuck to the bottom of the pot with a wooden spoon.
Chef's tip
The choice of beer is key: a traditional Northern French or Belgian-style blonde or lager gives the soup a full, malty flavor without making it bitter.
If you do not have ovenproof bowls for gratinating, place the cheese on top of the baguette slices on a baking tray, melt and brown it in the oven, and place them on top of the hot soup right before serving.
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