Cook it / Belgian onion soup


Hey there! Today, I am presenting you one my favorite comfort food in the winter season,  with a personnal touch, a belgian twist! ha! There’s absolutely nothing like a delicous warm soup when we’re back from a cold day out. The onion soup is also the most heart-warming to me, but this one is special. I replaced white wine (too french!), by Belgian Dark Ale. hmmm! A pure delight !

  • 6 medium onions, peeled and finely choped
  • 3 shallots
  • 3 garlic clove, finely choped
  • 3 tablespoon of butter
  • 3/4 cup of Dark Ale (I used Leffe)
  • 8 cups of beef broth
  • 1 bouquet garni ( thyme, celery leaves and bay leaves)
  • Salt, ground pepper
  • 4 slices of french bread (1/4 inch thick)
  • 2 cups of grated swiss cheese
  • In a large pot, over medium heat, fry the onions, shallots and garlic in the butter until dark golden. (approximately 30 minutes)
  • Deglaze with beer while scraping the bottom of the pot.
  • Add the broth and the bouquet garni. Season to taste with salt and pepper.
  • Bring to a boil, reduce heat, and simmer for 25 minutes.
  • Preheat over to 200 °C (400 °F).
  • Bake the bread on a baking sheet in the oven.
  • Pour the soup in 4 bowls. place a piece of bread on each and cover with cheese.
  • Broil in the oven. (Warning: the bowls will be very hot)
  • Enjoy !


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