Ghent onion soup with beer and cheese croutons

Name: Ghent onion soup with beer and cheese croutons
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 2 tbsp butter; 6 large onions, thinly sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup dark abbey beer; 5 cups vegetable stock; 2 sprigs fresh thyme; 1 bay leaf; 8 slices baguette, sliced; 1 1/4 cups Gruyère cheese, grated; 1 tsp salt; 1/2 tsp black pepper

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This Ghent-style onion soup gains extra depth from dark beer and is finished with golden cheese croutons. It is a hearty winter soup that works beautifully for lunch or as a starter.

Serves: 4 people

Preparation time: 40 min

Ingredients

butter – 2 tbsp
onions, thinly sliced – 6 large
garlic, minced – 2 cloves
all-purpose flour – 2 tbsp
dark abbey beer – 1 cup
vegetable stock – 5 cups
fresh thyme – 2 sprigs
bay leaf – 1
baguette, sliced – 8 slices
Gruyère cheese, grated – 1 1/4 cups
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Melt the butter in a large pot and cook the onions over low heat for 20 minutes until soft, golden and sweet.
2. Add the garlic and flour and stir for 1 minute so the flour loses its raw taste.
3. Pour in the beer, stir well, then add the stock, thyme and bay leaf. Let the soup simmer gently for 20 minutes.
4. Meanwhile toast the baguette slices, top them with cheese and place them under the broiler until the cheese is melted and golden.
5. Remove the thyme and bay leaf, season the soup with salt and pepper, and serve with the hot cheese croutons.