Stout and Onion Soup
A twist on the traditional French Onion Soup - this time we ramp up the flavor with a good stout beer.
Ingredients
| Butter | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Yellow onion | 6 Pound , thinly sliced (3 kg) | |
| Garlic clove | 4 , sliced | |
| Dried thyme | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Stout | 600 Milliliter | |
| Low sodium beef broth | 4 Cup (64 tbs) (1L) | |
| Low sodium chicken broth | 4 Cup (64 tbs) (1L) | |
| Salt and pepper | To Taste | |
| Vegemite/Marmite | 2 Tablespoon (Umami) | |
| Baguette | 1 Small | |
| Shredded gouda cheese | 2 Ounce (55g) | |
| Shredded gruyere cheese | 2 Ounce (55g) | |
| Emmentaler | 2 Ounce , shredded (55g) |
Directions
MAKING
1. In a large Dutch oven/pot, heat butter and olive oil over medium low flame.
2. Add the onions, and slowly cook for an hour or until they are soft and deep brown mahogany in color.
3. Add sliced garlic and thyme. Continue to cook for about 10 more minutes.
4. Add the flour, stir until well blended and cook for 1-2 minutes.
5. Pour stout, beef broth, and chicken broth. Bring it to a boil. Reduce heat to a simmer and cook for 30 to 45 minutes. Stir in vegemite. Season with salt and pepper to taste.
6. Meanwhile preheat oven to 400 degree F.
7. Slice the baguette into ½- inch slices and arrange on a baking sheet.
8. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots.
SERVING
9. Serve the soup topped with two cheese-covered baguette slices.
Recipe Summary
Nutrition Facts
Serving size
Calories 396Calories from Fat 137
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 454 mg18.92%
Total Carbohydrates 49 g16.3%
Dietary Fiber 7 g28%
Sugars 3 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
