Creamy French Onion Soup
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large red onions, sliced (6 cups)
2 large yellow onions, sliced (6 cups)
2 garlic cloves, minced
1 12-ounce Allagash White beer (or a Belgian style wheat beer)
4 cups beef broth
2 tablespoons apple cider vinegar
2 cups croutons
2 cups shredded fontina cheese
Heat butter and olive oil over medium low heat in a large nonstick stockpot. Add onions, cover, and cook 50 minutes, stirring every 10 minutes. Remove lid and cook an additional 30 minutes, stirring every 10 minutes, or until caramelized. Add garlic and cook 1 additional minute. Add beer and simmer 5 minutes. Add beef broth and simmer an additional 10 minutes. Use an immersion blender to puree soup until smooth and stir in apple cider vinegar.
Heat oven broiler. Place four heat safe bowls on a large cookie sheet and ladle soup into the bowls. Top evenly with crotons and shredded cheese. Broil for 2 minutes or until cheese is melted. Makes 4 servings.