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Les Marchés Publics de Montréal

Beery French Onion Soup

All recipes |  Appetizers, Main dishes

Beery French Onion Soup, Plats principaux
  • Serves 4.
  • Ingredients

    • 10 ml (2 tsp.) butter
    • 20 ml (4 tsp.) vegetable oil
    • 500 g (about 3 cups) onions, finely minced
    • Pinch of fresh thyme
    • 341 ml amber beer (1 regular-sized bottle)
    • 500 ml (about 2 cups) reduced chicken stock*
    • Salt, to taste
    • 4 slices of country-style bread
    • 120 g aged cheddar (4 x 30 g)
    • Black pepper
    • *You can reduce your own chicken stock by simply boiling down 1 to 1.5 litres of unsalted chicken stock to 500 ml.

    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.


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