French Onion Soup with Stout
A beer lover’s variation on the classic cheese-and-bread-topped soup, this recipe incorporates a rich dark stout.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 pounds yellow onions (about 8 small onions), thinly sliced
- 5 cloves garlic, sliced thin, plus 1 whole clove
- 1 tablespoon dried thyme
- 1 tablespoon flour
- 2 cups Deschutes Brewery Obsidian Stout
- 4 cups low-sodium beef broth
- 4 cups low-sodium chicken broth
- Salt, to taste
- Ground black pepper, to taste
- 1 small baguette, cut into 12 ½-inch-thick slices
- 2 ounces Gouda, shredded
- 2 ounces Gruyère, shredded
- 2 ounces Emmentaler, shredded
- Heat 2 tablespoons each butter and olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions, and cook until they are soft and starting to brown, about 20 minutes. Add the sliced garlic and the thyme, and continue to cook until the onions are deep brown, about 10 more minutes.
- Melt the remaining tablespoon butter and mix with the flour to make a paste in a small saucepan. Cook over medium-low heat until the mixture browns to the color of peanut butter, about 10 minutes. Add this mixture (roux) to the onions, and stir until well blended.
- Add the beer, beef broth, and chicken broth, and bring the soup to a boil. Reduce heat to a simmer, and cook the soup for 30 to 45 minutes; season to taste with salt and pepper.
- Meanwhile. heat the oven to 400°F. Rub each slice of baguette with the whole garlic clove. Arrange the bread on a baking dish or rimmed sheet pan. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots.
- Serve the soup in small bowls with each portion topped with two cheese-covered baguette slices.
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