How to elevate traditional French onion soup with stout beer
In short: This video demonstrates a flavorful twist on the classic French onion soup by incorporating stout beer. Learn the patient technique required to transform simple ingredients into a rich, mahogany-colored meal.
The process begins by slowly cooking 6 lbs (3 kg) of thinly sliced yellow onions in butter and olive oil until they reach a deep brown mahogany color. This essential step requires at least one hour of low-heat cooking to achieve the desired depth of flavor.
After the onions are soft, garlic and thyme are added for 10 minutes before thickening with flour. The liquid base combines stout beer with 4 cups (1L) each of low-sodium beef and chicken broths, simmered for 30 to 45 minutes. The dish is finished by topping the soup with baguette slices covered in a blend of Gouda, Gruyère, and Emmentaler cheeses, baked at 400°F until melted and browned.
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Sources
- Summary by Intellect · source: 🔵 How To Make Stout and Onion Soup - Recipe
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