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Onion soup with beer

Shannon Bennett
Shannon Bennett's Paris: A Personal Guide To The City's Best

Cuisine type: French
Cooking time: More than 1 hour
Course: Entree
Favourite flavours: Soup

Onion soup with beer
INGREDIENTS

40g duck fat or 2 tablespoons olive oil
8 large (1.6kg) onions, sliced thinly
5 cloves garlic, chopped finely
2 cups (500ml) white wine
2 litres veal or beef stock
6 sprigs thyme
1½ cups (375ml) beer

Cheese croûtes
1 small French bread stick, sliced
120g gruyère cheese, grated
METHOD

In a large, heavy-based saucepan, melt the fat or oil. Cook onion over medium-low heat, stirring occasionally, for about 45 minutes or until onions are soft and caramelised. Add garlic and cook for a further 2 minutes.

Increase the heat to medium-high, add the wine; stir in the stock and thyme. Cook, uncovered, until the liquid is reduced by one-third. Add the beer, bring soup to the boil and then remove from the heat. Season to taste.

Cheese croûtes
Place 12 bread slices on an oven tray, top with the grated cheese. Place under a preheated grill for about 2 minutes or until cheese has melted and started to brown lightly.

Serve soup with Cheese croûtes.

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