In a large saucepan over low heat, melt butter. Add onions and cook, covered, for 15 minutes. Uncover and cook for 30 to 40 minutes more until onions are dark golden in colour but not burned. Add stock and nutmeg. Cover and bring to a boil; reduce heat and simmer for 15 minutes.
In a small saucepan over medium heat, bring beer to a boil and reduce by half. Remove from heat, add cheese by handfuls, stirring until melted.
Put cheese mixture in blender or food processor; add 1 cup (250 mL) onion soup, blend until smooth. Set aside. Remove onion soup from heat and strain, reserving liquid and onions separately.
Place onions in blender or food processor and purée until smooth. Return purée to large saucepan and stir in reserved liquid and cheese mixture. Salt and pepper then serve very hot.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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