INGREDIents (serves four)

For the onion soup

  • 8 large onions
  • 2 garlic cloves, finely chopped
  • fresh thyme leaves
  • 100 g butter
  • 6 dl strong chicken stock
  • 6 dl Chimay Première
  • black pepper and sea salt
  • freshly ground fennel seeds

For the toasted cheese baguette

  • 8 slices baguette
  • 200 g Vieux Chimay, grated

Preparation

  1. Peel the onions and cut them into fine rings.
  2. Fry the onion rings in the butter with the chopped garlic and thyme leaves.
  3. Add the Trappist beer and chicken stock. Cook on a low heat until the onion is very soft.
  4. Season to taste with pepper, salt and freshly ground fennel seed.
  5. Spread the grated Vieux Chimay on top of the baguette slices and brown under the grill.