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Recipes

French Onion Soup with Big Rock Traditional Ale

BT Calgary | posted Wednesday, Sep 9th, 2015

Courtesy BigRockBeer.com

Ingredients:

  • 8 Onions medium, peeled and sliced
  • 1 Tbsp. Garlic minced
  • 100 gr. Salted butter
  • 3 oz. Canola Oil
  • 1 cube of chicken, beef or vegetable broth
  • 990 ml Big Rock Traditional Ale (3 bottles)
  • 1 Tsp. Coarse Black Pepper
  • ½ Tbsp. Thyme
  • 3 oz. Balsamic Vinegar
  • Salt to taste
  • 1 Bay Leave
  • 4 slices of thick cut white toast bread
  • 12 slices of Swiss Cheese
  • 1 Tbsp. Italian Parsley finely chopped

Directions:

  1. Pour oil in a stainless steel pot, add butter, onions and garlic. Slowly caramelize onions.
  2. Dissolve broth cube in Beer and deglaze caramelized onions.
  3. Add salt, pepper, thyme, bay leave and Balsamic Vinegar.
  4. Cover pot and simmer for 30 minutes. Please note: do not boil, overheating will cause bitterness.
  5. Toast white bread in toaster or oven.
  6. Pour onion soup in oven proof soup bowl to the top, add slice of toast and top with 3 slices of Swiss Cheese.
  7. Turn oven to Broil and bake till cheese is melted and shows some brown colour.
  8. Garnish with chopped parsley.

Makes 4 servings

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