Ingredients

The following ingredients have 4 Servings
  • 3 tbsp butter
  • 5-6 large sweet onions (thinly sliced (about 6 cups))
  • 12 oz bottle of lager
  • 5 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 1 Bay leaf
  • 1 tbsp fresh thyme leaves (or 1 teaspoon dried thyme leaves)
  • 1 baguette (cut into 2" slices and toasted)
  • 2 cups grated Gruyere cheese

Instruction

  • In a large stockpot or dutch oven, heat oil over medium-high heat.
  • Add the onions to the pot
  • Turn heat to medium low, and cook uncovered for about 45 minutes, stirring occasionally, until onions are soft and caramelized. Watch carefully for any signs of burning, and turn heat lower if needed.
  • Add the beer, beef broth, Worcestershire sauce, black pepper, salt, bay leaf and thyme, stirring well. Bring heat up to a boil, then reduce to a simmer and allow to simmer for 15-20 minutes. Remove bay leaf.
  • Preheat  broiler to medium high
  • Put six French onion soup bowls or oven-safe soup bowls on a baking sheet and ladle soup into each one.
  • Put toasted french bread on top of each, and pile shredded cheese on top of the toasted bread.
  • Broil for about 5 minutes, or until cheese melts.
  • Serve Hot