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Home Uiensoep met bokbier

Uiensoep met bokbier

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Not usually a big fan of onion soup? Try this flavorful twist — using bock beer and cumin cheese gives it a completely different character!

Recipe

Onion soup with bock beer

and baguette with cumin cheese

Course	Starter
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	5 min
Total	25 min

Equipment

Preheated oven at 200 ºC
Large pan
4 ovenproof soup bowls

Ingredients

500 g onions
100 g butter
50 g flour
1 liter beef stock
200 ml bock beer
Per bowl 1 slice of baguette
4 tbsp mustard
100 g cumin cheese
Salt and pepper

Onion soup with bock beer

Preheat the oven to 200 ºC.
Slice the onions into thin rings. Heat the butter in a pan and sauté the onions until they are golden brown.
Stir in the flour and cook for 1 minute. Now add the stock and let simmer for 10 minutes.
After the mixture has been simmering for 8 minutes, add the beer and let it simmer for another 2 minutes. Season the soup with salt and pepper.
Ladle the soup into ovenproof bowls. Spread the slices of baguette with mustard, top with some cheese and place the bread on the soup in the bowls.
Place in the oven until the cheese has melted.

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Onion soup with bock beer is a hearty, warming soup that’s perfect for cold autumn weather. The bock beer gives the soup a rich, slightly sweet flavor that pairs beautifully with the soft, sautéed onions and the piquant cumin cheese. Serve straight from the oven for the best result.

Use ovenproof soup bowls so you can safely place them in the oven. Make sure the cheese is completely melted and lightly golden before you remove the bowls from the oven. Be careful — the bowls are very hot after gratinating.

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