Under the Cap
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August 9, 2012 by
The weekend forecast for Ottawa is rain, rain, rain. It reminds me of autumn and puts me in the mood for a bowl of French onion soup.
A dark Canadian beer is the malty focus for this spin on a French classic.
Dark beer onion soup with Gruyère croutons
250 g onions, thinly sliced
10 g butter
1 litre beef stock, unsalted
200 ml dark beer
1 bay leaf
1 pinch nutmeg
4 slices of baguette bread, toasted
4 large slices of Gruyère cheese
Salt and pepper to taste
Preheat oven to 350°F (180°C). In a thick-bottomed saucepan over medium heat, sauté onions in butter, deglaze with the beer and simmer for a few minutes. Add the beef stock, nutmeg and bay leaf. Simmer uncovered for 15 minutes. Season to taste. Pour into individual ovenproof soup bowls. Place a toasted slice of baguette bread over
the soup and cover with a slice of cheese. Place bowls under broiler until cheese is lightly browned and melted.
Serves: 4
Time: 30 Minutes
Difficulty: Easy
