French Onion Soup

 

4 to 6 servings

• 15ml butter
• 4 onions, thinly sliced
• 2 sprigs of fresh thyme
• 5 ml fresh rosemary, chopped
• 5ml sugar
• 1 clove garlic, minced
• 30ml flour
• 125 ml red wine
• 125 ml dark beer
• 1 liter beef broth
• 1 bay leaf
• 50 g smoked bacon
• Salt and pepper
• 125 ml grated cheese
• 125ml grated mozzarella
• A few baguette croutons

1. In a casserole dish, heat the butter and brown the onions, thyme, rosemary and sugar for 10 to 15 minutes; stir at first, then wait until bottom begins to brown and stir again.
2. The more caramelized the onions, the better the soup will be.
3. Add garlic and flour; cook for 30 seconds, stirring, pour in the red wine and stir to form a paste without lumps.
4. Then gradually pour in the beer and beef broth; add the bay leaf, the smoked bacon, then season.
5. Simmer the soup for 30 minutes over low heat, stirring occasionally.
6. In a bowl, combine the two grated cheeses.
7. Remove the bay leaf and the smoked bacon from the soup, then pour into individual ovenproof dishes; cover with a few croutons of bread and cheese.
8. Place under the broiler for 2 to 3 minutes so that the cheese and the bread are golden brown; serve.

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