A French classic... revisited!

Beer French Oignon Soup

INGREDIENTS

1. 2 blond beers of 355 ml
2. 3 cups (375 ml) of beef broth
3. 1 large onion, cut into half strips
4. 1 tbsp (15 ml) canola oil
5. 2 tbsp (30 ml) garlic sauce (mujdei de usturoi) (see recipe) or 4 garlic cloves, finely chopped
6. 2 packets of Knorr or your favorite brand of French onion soup
7. 1 cup (250 ml) garlic croutons or 6 slices of toasted baguette bread
8. 2 cups (500 ml) grated Gruyere or mozarella cheese
9. freshly ground pepper to taste

PREPARATION

1. With the rack at the bottom position, preheat the broiler.
2. In a large, deep skillet or large, thick, uncovered Presto®-style pot, toast the onions over medium heat for 15 minutes or until golden and tender. Stir constantly.
3. Add the beer and bring to a boil while stirring.
4. Add the broth and garlic sauce and bring to a boil while stirring.
5. Add the contents of the soup bags and bring to a boil while stirring.
6. Reduce the heat and simmer for 10 minutes.
7. Divide the soup among 6 heatproof bowls.
8. Place a slice of bread on each soup and cover with grated cheese.
9. Bake in the oven until the cheese is melted to taste.