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Flemish Onion Soup

Course Soups & Creams
Prep. Time 10 mins
Cooking Time 40 mins
Yields 4 servings

Preparation
Comments (0)

Preparation

What You Need

1/3 cup (80 ml) butter

6 large onions, sliced thinly

2 cloves garlic

1 tsp (5 ml) sugar

1 tbsp (15 ml) flour

1 tbsp (15 ml) tomato paste (optional)

1 bottle light beer (about 350 mL)

3 cups (750 ml) beef broth

1/2 baguette loaf

4 oz (100 g) Canadian Brie cheese

Salt

Freshly ground pepper, to taste

Instructions

Heat butter in a large thick-bottomed saucepan and sauté onions and garlic with sugar. Allow to caramelise.

Blend in tomato paste and flour. Cook 2 to 3 minutes. Pour beer in saucepan and bring to a boil. Cook 5 minutes then add bouillon, season with salt and pepper. Lower heat and simmer 20 to 25 minutes.

Cut baguette in thin slices and toast them. Remove rind from Canadian Brie and slice thinly.

Pour soup in ovenproof bowls. Float a piece of toast in each bowl and top with Canadian Brie slices. Place under oven grill until cheese is browned.

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