Name: French onion soup with beer
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 40 gram duck fat (or 2 tbsp olive oil); 8 large (1.6kg) onions, thinly sliced; 5 clove garlic, finely chopped; 2 cup (500ml) white wine; 2 litre veal or beef stock; 6 sprigs thyme; 1 1/2 cup (375ml) beer; Cheese croquettes; 1 small french bread stick, sliced evenly to make 12 slices; 120 gram gruyere cheese, grated

Ingredients

40 gram duck fat (or 2 tbsp olive oil)

8 large (1.6kg) onions, thinly sliced

5 clove garlic, finely chopped

2 cup (500ml) white wine

2 litre veal or beef stock

6 sprigs thyme

1 1/2 cup (375ml) beer

Cheese croquettes

1 small french bread stick, sliced evenly to make 12 slices

120 gram gruyere cheese, grated

Method

1.In a large, heavy-based saucepan, melt the fat or oil. Cook onion over medium-low heat, stirring occasionally, 45 minutes, or until onions are soft and caramelised. Add garlic; cook a further 2 minutes.

2.Increase heat to medium-high. Add wine; stir in stock and thyme. Cook, uncovered, until liquid is reduced by one-third.

3.Add beer; bring soup to the boil. Remove from heat; season to taste.

4.To make cheese croquettes, place bread slices on an oven tray; top with grated cheese. Place under a preheated grill; grill 2 minutes, or until cheese has melted and started to brown lightly.

5.Serve soup with croquettes.

Women's Weekly Food