Ingredients:

  • 4 tablespoons (60ml) unsalted butter
  • 4 large yellow onions, thinly sliced (about 3 lbs / 1.36kg)
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 6 cups (1.4L) beef broth or stock
  • 1 cup (240ml) amber ale or dark beer (like Yuengling or a local craft brew if you can get it)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 tablespoons (30ml) all-purpose flour
  • 6 slices day-old baguette, about 1 inch (2.5cm) thick
  • 2 tablespoons (30ml) olive oil
  • 1/2 cup (50g) shredded sharp cheddar cheese

Instructions:

  1. Melt butter in the pot (or skillet) over medium-low heat. Add onions, sugar, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden brown and very soft. This will take a good 45-60 minutes.
  2. Stir in flour until incorporated. Gradually whisk in beef broth, making sure there are no lumps. Add beer and Worcestershire sauce. Bring to a simmer.
  3. Reduce heat and simmer, uncovered, for at least 30 minutes to allow the flavours to meld.
  4. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and arrange on a baking sheet. Sprinkle with cheddar cheese.
  5. Bake for 8-10 minutes, or until cheese is melted and bubbly and bread is golden brown.
  6. Ladle soup into bowls and top with cheddar croutons.