Not only is the onion soup tasty and satisfying, it can warm you up on a cold winter day like nothing else would, too.


Not only is the onion soup tasty and satisfying, it can warm you up on a cold winter day like nothing else would, too.

The most famous onion soup version is the French one which is made with white wine. Our soup is made with Lithuanian beer, and instead of a French toast grilled with cheese, it is flavored with Bon Chance bread crisps. Thus the taste of this soup highly depends on the type of beer used during its making.

Ingredients

500 g of bulb onions
2 spoons of olive oil
2 gloves of garlic
1 teaspoon of sugar
Half a teaspoon of dried thymes
1 spoon of flour
60 ml of non-bitter beer
500 ml of beef broth
A couple of handfuls of Bon Chance bread crisps
50 g of grated Lithuanian fermented cheese
Salt, ground pepper to taste

Preparation

Peel the onions and the garlic, cut the onions into “feathers” (lengthwise, paper-thin half moons), and chop the garlic finely.

On a low heat,slowly fry the onions and garlic with olive oil in a pot, until they become soft but not burnt. Sprinkle the softened onions with sugar and fry them a little more. The entire frying of onions should take approximately 25 minutes. Ten add the flour onto the onions, stir and fry a bit, pour the beer in afterwards, let it evaporate a little bit and add the broth. Flavor the soup with salt, pepper, thymes and cook on a low heat approximately for 20 minutes, until the onions become almost transparent.

Pour the ready soup into bowls, sprinkle some grated cheese on and add bread crisps.