Chicken and onion soup gratin

Servings : 4

Preparation : 10 minutes

Cooking : 45 to 50 minutes

Ingredients

• 2 chicken breasts
• 60 ml (4 tbsp) butter
• 1.5L (6 cups) onions, thinly sliced
• 500 ml (2 cups) blond beer
• 15 ml (1 tbsp) garlic scapes
• 60 ml (4 tbsp) honey
• 1.5 L (6 cups) beef broth
• Salt and pepper to taste

Garnish

• 4 slices of country bread, lightly toasted
• 8 ml (1/2 tbsp) garlic scapes
• 500 ml (2 cups) Bergeron cheese, grated

Preparation

1. In a hot pot, over high heat, sear the chicken breasts in the melted butter, to brown them, for 2 minutes.
2. Remove and set aside.
3. In the same hot pot, brown the onions for 2 to 3 minutes.
4. Add the beer, garlic flower, honey, broth, chicken and simmer for 30 minutes.
5. Remove from the liquid and use two forks to shred the chicken.
6. Add the shredded chicken to the pot. Check the seasoning.
7. Preheat the oven, with the rack in the center on broil.
8. In each ovenproof bowl, spread the chicken soup.
9. On each slice of bread, spread the garlic flower and grated cheese.
10. For each bowl of soup, place a slice of bread.
11. On a baking sheet, place the bowls of soup and brown in the oven for 5 to 10 minutes, depending on the power of the oven.