Make this Windhoek Lager French Onion Soup and you’ll be sure to impress your friends with your cooking skills.
- 12 medium onions, peeled and diced finely
- 1 clove garlic chopped finely
- ¼ cup salted butter
- 2 bottles of 330ml Windhoek Lager
- 1 tablespoon Dijon mustard
- 1 litre chicken stock (preferably fresh)
- 1 tablespoon of flour (if needed)
- 1 large sprig of thyme
- 1 baguette
- 1 block mature cheddar cheese
- Salt and pepper to taste
- Serve with finely chopped dry game biltong sprinkled on top
- Fry the onions in a large frying pan over a medium heat with butter. Turn regularly with a wooden spoon or spatula for 5 minutes, then add the garlic and the sprig of thyme. Reduce the heat to low for 20 minutes and slowly cook the onions until they start smelling sweet and look slightly caramelised. Stir every now and then and leave to cook uncovered. Add some salt and pepper to taste.
- When the onions are cooked, turn up the heat to high, add the flour and mustard. Stir to make sure everything is distributed around the pan evenly for about a minute. Add the first bottle of Windhoek Lager, stir and leave to simmer for 5 minutes.
- Now add the second bottle of Windhoek Lager (you may take a sip) and take out the sprig of thyme letting it simmer for another 5 minutes. Add half of the chicken stock, and save the rest for later.
- Blitz the soup with a hand blender to a consistency you like. Add extra stock if it's too thick, and check seasoning. Cook through for another 5 minutes before serving.
- To serve: Place a slice of baguette in the middle of each bowl, butter it and place a thick slice of mature cheddar on top of it. Pour the soup over it to the height of the baguette slice. Grill in an oven in the middle rack for 5 minutes, and serve sprinkled with some finely chopped biltong or biltong
powder. You can also garnish the soup with a few leaves of thyme if you don’t have biltong.