Recipe: French onion soup with beer | The Citizen

Ingredients

• 4 large white onions, thinly sliced lengthwise
• 2 cans of Windhoek Draught
• 1 tbsp fresh thyme leaves
• 100g salted butter (or margarine)
• 3 cloves of garlic, finely chopped
• 2 tbsp sugar
• 500ml warm tap water
• 2 liquid capsules of beef stock
• 2 tbsp red wine vinegar
• 1 tbsp of salt
• 1 French baguette
• 1 slice of white cheddar per bruschetta
• 1 handful of grated white cheddar per soup portion
• Good quality extra virgin olive oil
• Fresh flat leaf parsley, roughly chopped