Chop 3 ½ lb each white and red onions & sauté in butter until soft. Add ¼ c burgundy cooking wine, 1 pint Craig St Prevost Porter, 1 Tbsp each oregano, basil, minced garlic & Worcestershire. Simmer 5 min. Add 4 l water, ¼ c chicken soup base & 6 Tbsp beef soup base & simmer 1 hour. For croutons, slice ½ baguette into ½” slices and lightly toast @ 350. Whisk 1 tsp garlic powder into ¼ c unsalted melted butter. Brush both sides of bread & bake a few more minutes. Let stand to harden. To serve, ladle soup into bowl nearly to rim. Place crouton over soup, add a slice on Emmental cheese covered in Parmesan and bake until cheese is melted and golden brown.
Lance & Liz Steward, Just Jakes, 45 Craig Street, Duncan, 250-746-5622. The mash from every beer we brew feeds local pigs! We also recycle our fryer oil into Biodiesel, and compost daily.