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Onion and Le Mamirolle Soup


4 to 6 portions

Ingredients

  • 75 ml (1/3 cup) butter
  • 6 large onions, thinly sliced
  • 2 garlic cloves
  • 5 ml (1 tsp.) sugar
  • 15 ml (1 tbsp.) flour
  • 15 ml (1 tbsp.) tomato paste (optional)
  • 1 bottle light beer (approximately 350 ml or 12 oz)
  • 750 ml (3 cups) beef stock
  • 1/2 baguette
  • 100 g (4 oz) of the cheese Le Mamirolle
  • Salt and pepper to taste

Preparation

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  • Heat butter in a thick bottom pan.
  • Cook sliced onions, garlic and sugar. Caramelize.
  • Incorporate the tomato paste and flour. Cook for 2 to 3 minutes.
  • Pour beer into pan and bring to a boil during 5 minutes.
  • After 5 minutes of cooking, add beef bouillon, season, lower heat and simmer 20 to 25 minutes.
  • Cut baguette into thin slices and grill it.
  • Remove the rind from Le Mamirolle and slice it finely.
  • Pour into ovenproof soup bowls.
  • Place a bread slice on top and cover with slices of Le Mamirolle.
  • Grill during about 3 minutes or until cheese is golden.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines