Robust Beer Key To Onion Soup

It's halfway between a stout and an ale, dark, with undertones of roasted grain and chocolate. The smoky note is from applewood smoked malt. Feel free to substitute Alley Kat Amber brown ale, or our Olde Deuteronomy, a robust beer with a caramely, roasted flavour.

Bistro's Smoked Porter Onion Soup (Serves 10)

2 Strips bacon, diced
1 teaspoon (5ml) oil or butter
4 cups (1L) thinly sliced yellow onions
4 cups (1L) thinly sliced red onions
3 cloves garlic, minced
bouquet garni (4 sprigs each, thyme, parsley, 2 bay leaves)
4 cups (1L) Alley Kat Smoked Porter or other robust beer
5 cups (1.25L) chicken stock
coarse salt and ground black pepper
12 slices crusty bread
3 cups (750 ml) grated Gruyere cheese

In a large pot over medium heat, cook bacon in oil or butter until crisp. Remove bacon from residual fat and reserve. Reduce heat to medium-low, add onions to same pot and cook slowly for about 30 minutes, until they've caramelized to a light golden brown. Tie bouquet garni by a long string.

Add reserved bacon, garlic, bouquet garni, beer (can substitute Alley Kat Amber brown ale or our Olde Deuteronomy) and stock. Bring to a boil and summer 20 minutes until onions have almost melted. Fish out bouquet garni and discard. Taste and correct the seasoning.

Toast bread and preheat oven to broil. Pour soup into ovenproof crocks, top with bread. Sprinkle generously with cheese. Biol until the cheese is melted and golden brown. Serve now.