Nutrients per serving
- Protein: 14.5 grams
- Fat: 17.5 grams
- Carbohydrates: 23.5 grams
- Calories: 310
Onions
Baked Onion Soup with Ale and Cheddar
Onion soup has justifiably become one of the best-loved cold-weather warmer-uppers. Here's a superb version - Ontario Onions give sweetness, the beer gives a heartiness and depth of flavour so it doesn't have to be simmered for hours, and the creamy Cheddar topping gives a special dressed-up finish.
Cooking Time: 30 Minutes
Baking Time: 15 Minutes
Servings: 6
Ingredients:
- 4 Ontario Onions
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) beer
- 3/4 tsp (4 mL) dried leaf thyme
- 1/2 tsp (2 mL) each of granulated sugar and Worcestershire sauce
- 2 cans (each 10 oz/284 mL) beef broth
- 1 soup can (10 oz/284 mL) water
- Salt and pepper
- 6 slices crusty bread
- 1 1/2 cups (375 mL) grated old Ontario Cheddar Cheese
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/3 cup (75 mL) sour cream
Preparation:
Peel and slice onions about 1/4 inch (5 mm) thick. In large wide saucepan, melt butter over medium heat; cook onions, separating into rings and stirring frequently, until starting to turn golden brown, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and boil, uncovered and stirring often, until liquid is reduced by half, 5 to 8 minutes. Stir in undiluted beef broth and water. Cover, reduce heat and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper. (Recipe can be prepared to this point and refrigerated for up to 4 days.)
Toast bread on baking sheet until lightly toasted. Meanwhile, stir together Cheddar and Parmesan cheeses and sour cream. Ladle soup into 6 heatproof soup bowls or individual casserole dishes (soup does not have to be hot), leaving space for toasts; place on baking sheet.
Spread cheese mixture over toasts; float on each bowl of soup. Bake in 450ºF (230ºC) oven until cheese is golden and soup bubbles, 13 to 18 minutes. Serve immediately.
