Belgian Onion Soup

Name: Belgian Onion Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 750 milliliters ale; 4 bay leaves; 2 Tbsps butter; 2 Tbsps extra virgin olive oil; 6 cloves garlic, minced; 1 teaspoons ground white pepper; 227 grams Gruyère cheese for garnish; 5 larges onions, halved and sliced thin; 4 servings Sea salt to taste; 4 shallots, sliced thin; 4 slices sourdough bread for garnish; 6 sprigs thyme; 946 milliliters vegetable stock

Belgian Onion Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 679 calories, 27g of protein, and 32g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have sourdough bread, garlic, vegetable stock, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, and spring onion soup , how to make spring onion soup.

Instructions

Heat a wide pot or cast-iron on medium heat.

Equipment you will use

Pot

Add the butter and let it blister.

Ingredients you will need

Butter

Add the onion and cook uncovered.

Ingredients you will need

Onion

Let them sit for about four minutes and then stir. Repeat until the onions have all begun to brown, at least twenty minutes.

Ingredients you will need

Onion

Add the olive oil, garlic, and shallots and stir in the same fashion as before, once every five minutes, until the garlic and shallots have caramelized.

Ingredients you will need

Olive Oil

Shallot

Garlic

Add 2 1/2 cups of the beer and crank the heat to just shy of high.

Ingredients you will need

Beer

Let the beer boil off until there is half as much beer volume as onion volume.

Ingredients you will need

Onion

Beer

Add the stock, bay leaves, thyme leaves, and white pepper. Cook until the liquid has reduced by about two finger widths. Taste the soup and add salt to adjust. Cook for at least an additional twenty minutes before garnishing. In an ideal world, you would let the soup sit a day before serving it. (Just be sure to reheat it.)

Ingredients you will need

Thyme

White Pepper

Bay Leaves

Stock

Salt

Soup

Take a slice of sourdough and cut it to fit your bowl or cup. Set atop the soup and cover with several slices of Gruyère. Broil until brown and serve hot, topped with extra thyme.

Ingredients you will need

Gruyere