French-Style Onion Soup with Light Beer
From: Marie-Douce, Sherbrooke, Quebec, Canada
Comments: A whole meal in itself, easy to prepare.
This soup can easily be frozen into individual bowl, leaving some free space on top of each bowl to add bread slices or croutons and grated Mozzarella cheese just before browning.
Servings: 6
  • 4 tablespoons [60 g] butter or margarine
  • 4 onions, tinly sliced
  • 2 full tablespoons [17.5 g] flour
  • 2 [10-ounce / 284-mL each] cans consomme concentrate
  • 1 [12-ounce / 355-mL] light beer
  • 1 teaspoon [5 mL] salt
  • 1/4 tablespoon [1 mL] freshly ground pepper
  • 6 toasted bread slices or large plain croutons
  • Grated Mozzarella cheese, to taste
  • Melt butter or margarine into a large casserole over low heat; stirring, lighlty brown onion slices.
  • Sprinkle golden onion slices with flour; stirring, cook over low heat for a few minutes.
  • Then stir in consomme concentrate and light beer; salt and pepper.
  • Bring to boil stirring, then leave soup to simmer for 8 to 10 minutes.
  • Preheat oven to 400F [200C].
  • Evenly pour soup into 6 individual oven-safe soup bowls.
  • Top each with a toast or a crouton.
  • Generously sprinkle toasts or croutons with grated Mozzarella cheese.
  • Brown into preheated oven for approximately 10 minutes, watching carefully after 5 minutes.