RECIPE: Windhoek Beer French Onion Soup Infused With Thyme

Winter is here, nothing beats keeping warm with a delicious soup and beer 😉

INGREDIENTS

Serves 4

METHOD & PREPARATION

Melt the butter in the pot
Add the onions
Cook on medium heat until the onions are soft. This will take about 30 /40 minutes
Add the garlic, salt, sugar and thyme
Cook for another minute
Now add the 2 cans of Windhoek Draught
Cook on a low heat with the pot’s lid ajar. You need to reduce the liquid and the onions need to caramelize slightly. This will take about 1 hour.
During this reducing process, give the onion mixture a gentle stir every 15 minutes
Once the liquid has reduced and the onions have taken on a golden colour, add the 2 blocks of beef stock and 500ml of warm water
Remove the lid and cook on a low heat for about 30/45 minutes
Stir in the red wine vinegar and set the soup aside
Slice the French baguette into 2cm thick slices. Make sure that you have enough for 2 pieces per person
Place on a baking tray, drizzle with olive oil and bake for 10 minutes at 200’C until golden brown and crispy
Place a slice of white cheddar cheese on each bruschetta
Place the bruschetta onto a baking tray and gratinate the cheese – this means that you should place the bruschetta under the grill and melt the cheese until it bubbles
Heat up the French onion soup whilst you are gratinating the bruschetta
Dish up your soup into bowls, sprinkle on the grated white cheddar and give a quick swirl so cheese starts to melt into soup