A good quality beer makes this easy to make, classic French Onion Soup with Lager especially flavourful. Topped with toasted bread and melted gruyere cheese, this is an elegant but simple comfort dish.
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
Notes
Prep time includes caramelizing the onions.This can be a vegetarian soup by substituting vegetable stock for beef stock.Reduce the sodium indicated in this recipe by using no salt or reduced salt beef stock.Use gluten-free beer, gluten-free Worcestershire sauce, and gluten-free French bread or baguette to make the recipe gluten-free.Make ahead: Make the soup up to step 4. Allow to cool, then refrigerate in an airtight container for up to two days. When you're ready to complete the recipe, reheat the soup to a simmer, then continue from step 5.