Brabant onion soup with mustard and abbey cheese

Name: Brabant onion soup with mustard and abbey cheese
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 2 tbsp butter; 5 large onions, thinly sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 5 cups vegetable stock; 2 sprigs fresh thyme; 1 bay leaf; 1 tbsp coarse mustard; 8 slices baguette, sliced; 1 1/4 cups abbey cheese, grated; 1 tsp salt; 1/2 tsp black pepper

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This Brabant onion soup has the softness of long-cooked onions, but gains extra punch from mustard and abbey cheese. It feels familiar and just a little different at the same time.

Serves: 4 people

Preparation time: 40 min

Ingredients

butter – 2 tbsp
onions, thinly sliced – 5 large
garlic, minced – 2 cloves
all-purpose flour – 2 tbsp
vegetable stock – 5 cups
fresh thyme – 2 sprigs
bay leaf – 1
coarse mustard – 1 tbsp
baguette, sliced – 8 slices
abbey cheese, grated – 1 1/4 cups
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Melt the butter in a pot and cook the onions over low heat for 20 minutes until golden brown.
2. Add the garlic and flour and stir for 1 minute.
3. Pour in the stock, add the thyme and bay leaf, and simmer for 20 minutes.
4. Stir the mustard into the soup, toast the baguette, and melt the cheese on the slices under the broiler.
5. Remove the thyme and bay leaf, season with salt and pepper, and serve with the cheese toasts.