Onion soup with maple syrup, cheese toast au gratin

Serves : 4

Preparation time: 20 minutes

Cooking Time: 125 minutes

Ingredients

The toast

• 4 slices farmhouse bread
• 1 fresh goat's cheese (type ....)
• 45 ml (3 tablespoons) chives, snipped
• 30 ml (2 tbsp.) maple syrup
• Salt and pepper to taste

The soup

• 8 onions, thinly sliced
• 60 ml (4 tbsp.) unsalted butter
• 1 beef bouillon cube
• 1.5 l (6 cups) water
• 3 garlic cloves, chopped
• 250 ml (1 cup) white wine
• 60 ml (4 tbsp) maple syrup
• 250 ml (1 cup) dark beer
• 2 bay leaves
• 8 ml (1/2 tbsp.) herbes de Provence blend

Preparation

1. In a hot skillet, sauté onions in butter for 3 to 4 minutes.
2. Add white wine to deglaze, then garlic, bay leaves, herbes de Provence, maple syrup, water, beer, bouillon cube and cook, covered, over low heat for 2 hours. Check seasoning.
3. Preheat oven, rack in center to broil.
4. Spread slices of bread with goat's cheese.
5. On top, sprinkle maple syrup, salt and pepper.
6. Place the bread slices on an ovenproof baking sheet lined with a silicone mat, and toast in the oven for 2-3 minutes.
7. Sprinkle the chives over the slices.
8. Serve the soup with the slices of bread.