Soupe à l’ oignon à la Blanche de Chambly

In Chambly, Unibroue has set up Fourquet Forchette, an interpretation centre featuring not only the beer of Unibroue, but also the early foods of Québec. 

This recipe, originally printed in Flavours of Canada, is perfect for a cold winter day.  Any wheat beer can be substituted for the Blanche de Chambly.

• 2 tbsps (30 mL) unsalted butter                                                
• 4 cups (1 L)  chopped or thinly sliced cooking onions            
• 2 branches fresh thyme           
• 2 bay leaves                                               
• 4 cups beef stock                                              
• 1 -  12 oz/341 mL bottle Blanche de Chambly  
• Salt and freshly ground pepper, to taste
• 12 thin slices crusty baguette, toasted                       
• 1 ½ cups (375 mL) grated l’Ancêtre cheddar or other very high quality old cheddar

Melt butter over medium heat in a large, heavy soup pot.  Add onions, cooking and stirring frequently until beginning to brown, about 10 – 12 minutes.  Add thyme, bay leaves, beef stock and Blanche de Chambly.  Season lightly with salt; grind in pepper to taste.  Bring to a boil, cover and reduce heat to low.  Simmer 20 – 25 minutes or until onions are very tender.  Remove thyme branches and bay leaves. 

Ladle into 4 oven-proof onion soup bowls. Place 3 croutons on each and sprinkle generously with cheese.  Broil till bubbling and melted.  Carefully transfer to napkin-lined serving plates.  Serve immediately.

Serves 4