French Onion Soup with Stout | culture: the word on cheese
A beer lover’s variation on the classic cheese-and-bread-topped French onion soup, this recipe incorporates a rich dark stout
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Cooking tools:
- Pot
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Baking sheet
- Baking dish
- Bread knife
- Grater
- Ladle
- Soup bowl
- Mixing bowl
- Kitchen shears
- Spoon
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 pounds yellow onions (about 8 small onions, thinly sliced)
- 5 cloves garlic (sliced thin, plus 1 whole clove)
- 1 tablespoon dried thyme
- 1 tablespoon flour
- 2 cups Deschutes Brewery Obsidian Stout
- 4 cups low-sodium beef broth
- 4 cups low-sodium chicken broth
- Salt (to taste)
- Ground black pepper (to taste)
- 1 small baguette (cut into 12 ½-inch-thick slices)
- 2 ounces Gouda (shredded)
- 2 ounces Gruyère (shredded)
- 2 ounces Emmentaler (shredded)
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