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grapeseed oil onion clove garlic brown ale beef stock thyme bay leaf unsalted butter kosher salt Cheddar Swiss cheese baguette
Viewed: 9 - Published at: 3 years agoIngredients
- 1/2 tablespoon grapeseed oil
- 1 onion, cut into thin julienne
- 1 clove garlic, sliced thin or minced
- 3 ounces brown ale
- 4 ounces beef stock
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 ounce sharp Cheddar, sliced or shredded
- 1 ounce Swiss cheese, sliced or shredded
- Four 1-inch-thick slices baguette, toasted
Method
- In a pan over medium-low heat, heat the grapeseed oil.
- Add the onions and garlic and caramelize until golden brown, approximately 10 minutes.
- Deglaze with the beer and let it cook out for 3 to 4 minutes.
- Add the beef stock, thyme and bay leaf, then bring to a boil.
- Let simmer for 10 more minutes.
- Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes.
- Season with salt and pepper.
- Preheat the broiler.
- Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss.
- Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch).
- Serve with the toasted baguette.
