Ingredients
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- A drizzle of olive oil
- 1 sprig fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 2 fresh bay leaves
- 3 tbsp flour
- 500 ml dark beer from your favourite local microbrewery
- 1 package 1001 Fondues fondue broth
- 1.5 L water
- 15 ml maple syrup
- Salt, to taste
- Freshly ground pepper, to taste
- Toasted bread croutons
- Grated Blackburn cheese
Steps
Instructions:
- In a saucepan with a drizzle of olive oil, melt the butter. Add the onions and herbs and sweat gently for about 15 minutes, or until the onions are tender and lightly coloured.
- Add the maple syrup and flour and mix well. Pour in the beer, bring to a boil, and let it simmer until reduced by one third.
- Add the 1001 Fondues broth diluted with the water. Let simmer over low heat for about 30 minutes.
- Taste and adjust the seasoning.
- Ladle the soup into oven-safe bowls and place them on a baking sheet.
- Top with toasted bread croutons, cover with grated Blackburn cheese, add a few thyme leaves, and season with pepper.
- Broil for a few minutes, until the cheese crust is nicely golden.
The ultimate comfort dish. Blackburn cheese from the cheesemaker of the same name is perfect for this recipe. It melts and gratins beautifully, with character and depth, and its umami flavour pairs perfectly with the caramelized onions, beer, and rich broth.
Plaisirs Gourmets
