Episode 4
Hops, Skip and Rum
Chef: Luba Goy
Serves: 6
Prep time: 25 min Cook time: 12 hours
Ingredients:
3 lbs yellow onions, peeled and thinly sliced
2 cloves garlic, minced
3 tbsp unsalted butter, melted
1 tsp chopped thyme
1 bay leaf
1 tsp salt, plus more to taste
Freshly ground black pepper, to taste
2 900 ml beef broth containers
1 500 ml stout beer (e.g. Guinness)
Garnish:
4 to 6 baguette slices, toasted
1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
Directions:
1. Place the onion slices and garlic in a 5-quart (or larger) slow cooker. Stir in the butter, salt and black pepper. Cover and cook on low overnight or for 6 hours. The onions should be dark golden brown and soft. Add broth and beer.
2. Cover and continue cooking on low for 6 to 8 hours.
3. Preheat broiler and ladle the soup and onions into oven-safe bowls and place the bowls on a baking sheet.
4. Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese. Bake on a rack in the upper third of the oven until the cheese is completely melted, 2 to 3 minutes.
5. Remove from the oven and let cool for a few minutes before serving.