Canadian (French) Onion Soup

Ingredients

• 1  bay leaf 
• 2  beef bouillon cubes 
• 12 ounce canadian beer steam whistle pilsner® (such as )
• 6 servings pepper black freshly ground to taste
• 0.5 cup butter divided
• 1  chicken bouillon cube 
• 1 cup garlic croutons or as needed
• 1  garlic clove crushed
• 1.5 cups three-cheese blend shredded italian
• 3  onions red thinly sliced
• 5 cups water 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• broiler
• slotted spoon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 1/4 cup butter in a large saucepan over medium heat; stir in onions and saute until onions are tender and translucent, about 5 minutes.
3. Remove onions with a slotted spoon; set aside.
4. Pour water into the saucepan, cover, and bring to a boil. Stir remaining butter, beef bouillon cubes, and chicken bouillon cube into water until dissolved. Stir in beer, garlic, bay leaf, and sauteed onions; season with pepper. Reduce heat; simmer for 15 minutes.
5. Fill oven-proof bowls 3/4 full with soup.
6. Place bowls on a baking tray; top with croutons and shredded cheese.
7. Bake in the preheated oven until cheese is melted, about 5 minutes.
8. Remove baking tray from oven.
9. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
10. Return soup to the oven; broil until cheese is browned, about 3 minutes.