Onion Soup with Chèvre and Christmas Beer Recipe
Onion Soup with Chèvre and Christmas Beer
Flavors of Nord-Pas-de-Calais
Total time: 30 to 60 minutes
Difficulty: Easy
For 4 servings

- 25 g butter
- 7 onions, minced
- 1500 ml / 6 cups chicken broth low in fat
- 8 slices of baguette (french bread)
- 180 g goat cheese
- 1 bouquet garni (parsley, thyme, laurel)
- salt and pepper
  1. In a saucepan, sauté the onions with the beer until golden.
  2. Add the bouquet garni, then the beer.
  3. Incorporate the chicken broth, season, and simmer for 20 to 25 minutes over low heat.
  4. Lightly toast the slices of baguette. Top them with the chèvre and gratiné in the oven under the broiler.
  5. Cut the bread into small squares.
  6. Serve the soup with the croutons.

This soup is delicious at any time, but especially good with Christmas beer when in season.

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Photo and collaboration : Jenlain, Brasserie Duyck since 1922

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