This recipe is one that reminds me of my childhood. My mom used to make in on cold winter nights and every time I make it it reminds me of when I was a child. You can make it vegan by using a vegan cheese to grate it.

It was a cold rainy evening and the wind was blowing, and my kids were so happy when I said we were having that for supper! I made it for 6 people but I’m giving you the recipe for 3-4 people.

Preparation time: 15 minutes

Cooking time: 30 minutes

• 3 tbsp. (45ml) of sunflower oil
• 4 big organic yellow onions
• 2tbsp. (30ml) of gluten free flour (optional)
• 1 bottle of gluten free beer
• 1 cup (250ml) of vegetable broth
• Emmental cheese or Vegan cheese
• Toasted sliced of gluten free bread (2 slices per person)
• Salt and pepper

1. Thinly slice your onions
2. In a pot, heat the oil and stir in the onion to cook them for about 5 minutes. Put in the flour and mix it with the onions until they’re all covered. The flour is optional but I like to have a smooth texture for this soup.
3. Add in the beer, the vegetable broth, salt and pepper. Let it simmer for 20 minutes.
4. In the meantime, toast your bread and tear it in big pieces. Put the pieces in each bowl.
5. Pour in the soup in each bowl and cover with a bit of cheese.
6. Grate it in the oven for 5 minutes or until golden.