The Ultimate onion soup with Fin du Monde





Onion soup

• 6 medium onions (2 lbs 1/2) peeled and finely chopped (2 red, 2 white, 2 Vidalias)

• 1 green onion chopped finely

• 1 bottle of Fin du Monde (750 ml format)

• 1 garlic clove chopped finely

• 3 tablespoons of olive oil or butter

• ½ cup of Porto

• ½ cup of red wine

• 4 cups beef broth

• 1 VERY small pinch of dried thyme

• ½ teaspoon celery seeds

• 1 large bay leaf (to be taken out before putting in oven)

• Salt, ground pepper to taste

• 6 French bread slices – 1 cm (1/4 in.) thick

• 2 cups of grated swiss cheese (gruyère or emmental)

• 1 cup of fresh grated Parmigiano Reggiano cheese

A participation of

Samuel Joubert



• In a large saucepan, caramelize half the onions at medium/low heat (1 of each color), the green onion and the garlic in the butter or olive oil, stirring often, until mix is a dark golden color (about 20 minutes).

• Deglaze with Fin du Monde, while scraping bottom of pan. Reduce to half.

• Add broth, Porto, red wine, thyme, celery seeds, bay leaf and leftover onion.

• Preheat over to 450°F.

• Salt and pepper to taste. Bring to a boil, reduce heat and simmer for about 25 minutes.

• Pour soup into 6 bowls, add a slice of bread over each one and cover with 75 ml (1/3 cup) of Swiss cheese and 1/6 cup of fresh Parmigiano Reggiano.

• Place the bowls on a cooking tray, brown.

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