- 1/4 cup (1/2 stick) unsalted butter
- 6 onions (about 3 pounds), large dice
- 6 garlic cloves, diced
- 12oz. Bottle of Stone Levitation
- 3 cups canned low-salt chicken broth
- 3 cups canned beef broth
- 1 teaspoon Dijon mustard
- 1 thin baguette
- salt and pepper
- 1 lb. Swiss cheese
An hour before you are ready to chop your onions put them in the refrigerator. This will keep them from making you cry. Unless, that is, you have a really sharp knife and know how to cut onions professionally, or better yet if you have a great food processor that can give you a dice. In a large heavy pot melt butter on medium heat. Add onions and garlic. Cook until very tender and browned but not burnt. Deglaze pan with Stone Levitation. Add chicken and beef broth. Then add mustard. Cover and simmer for two hours stirring occasionally.
Load soup into large ramekins or heat proof bowls. Slice baguette into 1/2″ slices and drop into soup. Season with salt and pepper and top with large slices of Swiss cheese. Turn oven to Hi Broil and load ramekins onto a baking sheet. Broil on high for approximately 5 – 8 minutes to brown top of cheese.
Suggested Pairing: Stone Levitation Ale