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Preparation time
15 minutes
Total time:
1 hour 10 minutes
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Ingredients
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60 mL (¼ cup) butter
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1 package 1 kg (2.2 lb.) of 3 different coloured onions (red, white, yellow), about 9 small onions, sliced into rounds
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2 shallots, sliced into rounds
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1 clove of garlic, chopped
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15 mL (1 tbsp.) flour
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1 mL (¼ tsp.) ground nutmeg
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341 mL red or amber beer
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1.5 L (6 cups) beef broth
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5 sprigs fresh thyme
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2 bay leaves
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½ baguette, cut into big cubes
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375 mL (1½ cups) grated Swiss cheese
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Directions
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Heat the butter in a large saucepan over medium heat. Add the onions and shallots and cook for about 30 minutes until golden. Stir regularly, and 5 minutes before it's ready, add the garlic.
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Add the flour and nutmeg and cook for 1 minute.
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Deglaze with beer and bring to a boil.
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Preheat the oven to 180°C (350°F).
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Add the broth, thyme, and bay leaves. Season with salt and pepper to taste. Bring to a boil and simmer for about 25 minutes.
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In the meantime, toast the bread cubes in the oven for about 10 minutes. Remove from oven.
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Preheat the broiler. Spoon the soup into six oven-safe bowls. Top with a few croutons and sprinkle with cheese. Place under the broiler for 1 or 2 minutes, until cheese is lightly browned.
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