Friday: 6:00 p.m. - 9:30 p.m.
Saturday: 1:00 p.m. - 4:30 p.m. and 6:00 p.m. - 9:30 p.m.
Mild Winter French Onion Soup
1/2 cup unsalted butter (1 stick), plus 5 Tablespoons
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 12 ounce bottle of Mild Winter
4 heaping Tablespoons all-purpose flour
2 quarts beef broth
1 loaf of day old bread, cubed into large pieces
1 pound grated Gruyere
Preheat the oven to 375 degrees. Fill a large baking pan with your cubed bread. Moisten the bread by sprinkling slightly with water but do not make them soggy. Melt 4 tablespoons of butter and brush onto bread cubes covering all sides thoroughly. Salt and pepper cubes and toss the pan a bit to ensure even covering of cubes. Place in oven until cubes are golden brown and crunchy (about 15 minutes). Set aside. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add 1 cup of the beer, bring to a boil, reduce the heat and simmer until the beer has evaporated and the onions are dry but not burned, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, add 1 tablespoon of butter and cook for 10 minutes to cook out the raw flour taste. Slowly add the remaining 4 ounces of beer to create a thick sauce with the flour. Now add the beef broth, a little at a time while stirring to incorporate the roux in the pan and bring the soup back to a simmer. Cook for 10 minutes. Season to taste with salt and pepper. When you're ready to eat, preheat the broiler. Ladle the soup in bowls and float several of the croutons on top. Cover each bowl with a heaping handful of grated cheese and place under the broiler until the cheese is melted and golden brown.