Leffe Onion Soup

Leffe was a superb choice.  The beer gave the soup a spectacularly sweet taste, and the bread and cheese made it a substantial meal.  

I chose provolone cheese for their soups because I am lactose-intolerant and have not yet found a vegan cheese omnivores will enjoy.  I am hoping to try cheeses from HeidiHo Organics, and perhaps find more humanely and sustainable produced cheeses at Whole Foods.


Leffe Onion Soup
 
2 lb medium yellow onions, halvedand thinly sliced lengthwise
2 tbs  thyme
2  bay leaves
3/4 teaspoon salt
3 tbs Earth Balance
2 teaspoons all-purposeflour
3/4 cup Leffe Blonde Belgian Ale, or your favorite microbrew
4 cups reduced-sodiumvegetable broth
1 1/2 cups water
1/2 teaspoon black pepper
1/2 inch-thick diagonalslices of baguette
6oz sliced vegan cheese
Cook onions, thyme, bayleaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat,uncovered, stirring frequently, until onions are very soft and deep golden brown,about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in beer andcook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer,uncovered, stirring occasionally, 30 minutes.
Arrange bread in 1 layeron a large baking sheet and toast, turning over once, until completely dry,about 15 minutes.  Top toast with slicesof cheese and microwave until cheese is melted.  Float in onion soup bowls.
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