Preparation

1. Melt the butter in a saucepan, add the oil and the onions.
2. Toss the onions to coat with the oil and butter and simmer them, covered, until soft.
3. Remove cover and continue cooking until the onions start to caramelize.
4. Stir in the thyme.
5. Deglaze with beer and reduce the liquid by half.
6. Add chicken stock, bring to a boil and cook about 20 min. Season to taste.
7. Meanwhile, slightly toast the slices of bread.
8. Cover each slice of bread with cheese, season with the pepper (to taste) and broil until the cheese is melted.
9. Ladle soup into bowls and place the bread and cheese slices on top of the soup in each bowl.

A recipe from our chef, Nicole Anne Gagnon.