Onion and Beer Soup

Name: Onion and Beer Soup
Total time: 1500 s
Yield: 2 servings
Ingredients: 7 oz onions (about 200 grams); 1 teaspoon oil; 1 bouillon cube; 1 cup beer (250 ml); 3/4 cup water (200 ml); 1 tablespoon cornstarch; 2 slices whole wheat bread; 1 oz shredded Comté cheese (about 25 grams); Pepper; Salt

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

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Ingredients

25 minutes

2 servings

7 ozonions (about 200 grams)
1 teaspoonoil
1bouillon cube
1 cupbeer (250 ml)
3/4 cupwater (200 ml)
1 tablespooncornstarch
2 sliceswhole wheat bread
1 ozshredded Comté cheese (about 25 grams)
Pepper
Salt

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Steps

25 minutes

1

Peel and thinly slice the onions using a mandoline.
2

In a Dutch oven, heat the oil, then add the sliced onions. Cover and cook gently for 10 minutes, stirring occasionally. Remove the lid and continue cooking for about 5 minutes until the onions are golden but not burnt, stirring regularly.
3

Add the cornstarch to the onions and stir well. Pour in the beer, bouillon cube, and water. Let simmer for a few minutes. Adjust seasoning to taste.
4

Pour the soup into 2 bowls. Place 1 slice of bread on top of each and sprinkle with shredded cheese. Broil in the oven until the cheese is melted and golden.
5

Serve immediately.