There are few perceivable pillars of French cooking that are as widely and voraciously loved as scalding hot onion soup cloaked in a blistering layer of melted gruyere. Like many of the epic French dishes that cannonnize the cuisine of rural folk vegetarians usually remain wholly uninvited. How does one mitigate that beef stock in every single recipe of the gooest of soups?
After trying small batches of all three colors fo the French tricolore, we settled on Chimay Blue; a dubbel style beer thats a houshold name for boozers. We also went too far in trying an earlier version of this plot…it was bad. But the Grade Reserve, or any other basic Dubbel, can become a super substitute for reduced animal gore. The malts and sugars eaak out a strikingly similar flavor when combined with all the wonderful juices of way to many onions.
2 Tbs. of butter
2 Tbs. of extra virgin olive oil
3 large onions halved and sliced thin
6 cloves of garlic
2 cups of Chimay Grande Reserve
4 cups of vegetable stock
4 bay leaves
6 sprigs of thyme
½ tsp ground white pepper
1. Heat a medium sized pot on medium heat. Add the butter and let it blister.
2. Add the onion and cook uncovered. Let them sit for about four minute and then stir. Repeat until the onions have all begun to brown.
3. Add the olive oil, garlic and shallots and stir in the same fashion as before, one every five minutes, until the garlic an shallots have caramelized.
4. Add the beer, crank the heat to just shy of high. Let the beer boil off until there is ½ as much beer volume as onion volume.
5. Add the stock, bay leaves, thyme, and white pepper. Cook until the liquid has reduced by about two finger-widths. Taste the soup and add salt to adjust. Cook for at least an addidional 20 minutes before garnishing (below). In an ideal world, you should let the soup sit a day before serving it.
4-6 slices of a crusty bread
2 cups shredded gruyere cheese
Keeping it Vegan
The same crusty bread
1 Tbs. of brewers yeast for each slice of bread
1 Tbs. of extra virgin olive oil for each slice of bread
1. Ladle your soup into oven safe receptacles, being mindful to leave one finger-width for your cheesy or cheese-free toasts.
2. Float the toast in the center of each bowl and cover with cheese. If you wanna do it vegan; douse toast with the olive oil.
3. Pop the bowls under the broiler either in your oven or your toaster oven, and broil until the cheese is bubbly and brown, or the olive oil slicked bread turns golden. Garnish with pinches of salt, and brewers yeast if appropriate.
4. Don’t burn your tongue.
Beverage: De Proef’s Flemish Primative Ale
Soundtrack: Metal Urbain’s Hysterie Connective