Beer French Onion Gratinee with Garlic Thyme Croutons

Savor the rich and comforting flavors of this Beer French Onion Gratinee garnished with decadent Garlic Thyme Croutons. This hearty soup features caramelized yellow onions, simmered in beer and stock, seasoned with garlic, mustard, and thyme, topped with a layer of parmesan and Gruyere cheeses, then broiled to perfection.

Ingredients

1	large tomato, sliced into 1/4" slices
2	tablespoons unsalted butter
2	tablespoons olive oil
2	yellow onions, thinly sliced lengthwise
1	teaspoon sugar
3	garlic cloves, minced
1	tablespoon flour
⅔	cup beer
4	cups vegetable stock (chicken or beef stock can be used for a more robust flavor)
1	tablespoon dijon mustard
1 ½	teaspoons salt
½	teaspoon black pepper
1	teaspoon fresh thyme
1	teaspoon balsalmic vinegar
3	tablespoons parmesan cheese, grated
8	Gruyere cheese, grated
	Garlic Thyme Croutons (recipe below)
1	small loaf of French bread, crusts removed
6	garlic cloves, minced (or more for a stronger garlic flavor)
½	teaspoon fresh thyme, minced
2	tablespoons olive oil (enough to moisten bread pieces)

Instructions

• 1. Soup
  2. Preheat the oven to 275°F (135°C). Slice the tomato into 1/4" slices. Place them on a baking sheet, lightly drizzle with olive oil, and roast for at least 1 hour until they are no longer loose and moist, but have a rich tomato paste aroma. Set aside.
  3. Melt the butter and oil together in a saute pan over medium heat. Add the thinly sliced onions. Cook until soft, then sprinkle sugar over them. Continue cooking slowly until the onions caramelize and turn a deep golden brown, about 45 minutes. Add the minced garlic and cook for an additional minute. Stir in the flour and cook until golden brown, about 3-4 minutes.
  4. Stir in the beer and cook until most of the moisture has evaporated. Stir in the stock.
  5. Mash the roasted tomato into a paste using a mortar and pestle, then add it to the soup. Season with mustard, salt, pepper, and thyme. Simmer for 30 minutes while preparing the Garlic Thyme Croutons. Finish the soup by adding balsamic vinegar in the last 5 minutes of simmering.
  6. Turn on the broiler. Ladle the soup into bowls. Top with the Garlic Thyme Croutons. Sprinkle parmesan cheese followed by a generous amount of Gruyere cheese. Place the bowls on a baking sheet and broil until the cheese is golden and bubbly.
  7. Serve and enjoy!
  8. Garlic Thyme Croutons
  9. Preheat the oven to 400°F (200°C). Remove the crust from the French bread loaf. Tear the bread into bite-sized pieces and place them in a bowl with olive oil, minced garlic, and minced thyme. Toss until the bread is coated. Spread out on a baking sheet. Bake until lightly crisp, about 15 minutes.

Aug 08, 2024