Published by
Dalisa
French onion soup with beer and sausages
-
Baking — 60 minutes
-
Preparation — 30 minutes
-
Servings — 4
Ingredients
-
4
Dalisa Toulouse sausages
-
3 slices
of bacon
-
2 tablespoons
of olive oil
-
6 cups
of thinly sliced onions (about 7 or 8 medium size)
-
1 tablespoon
of fresh thyme, chiseled
-
1 can
of dark beer of your choice
-
3/4 liter
of chicken stock
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1
bay leaf
-
2 cups
of Gré des Champs, grated
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Sufficient amount
of bread crouton of your choice
-
Pinch
of salt and pepper
Preparation
- In the same saucepan that you will make the onion soup, color the sausages, without cooking them completely. Remove and set aside.
- Caramelize the onions in olive oil, it can take up to 15 minutes. Be careful not to burn the onions.
- Once the onions are caramelized, add bacon and melt well. Add thyme, bay leaf and the colored sausages.
- Add beer and bring to a boil.
- Add chicken stock and let simmer for 45 minutes.
- Pour the soup in oven safe bowls. Add 1 sausage, cut in half, in each bowl.
- Garnish with crouton and grated Gré des Champs.
- Grill in the oven until cheese is nicely colored. Serve.
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