While they were reducing down, I figured I’d get started on the bread (I’ll do a separate blog on that recipe). Back to the soup, 1 Tbsp flour, salt and pepper, and 1 Tbsp Dijon mustard into the pan with the onions to saute for about a minute.  Then I added a 500 ml bottle of Railway City’s IronSpike Blonde,  4 cups of beef broth, brought it up to a boil, and the smells were fantastic! I put it on simmer to let the flavours combine while I waited for the bread to finish baking.

When I took the bread out of the oven it looked and smelled great, and the aroma brought Matt up from the rec room (a feat in itself!) sniffing around. He was just a little excited when he found out there was beer in everything we were having for dinner, and couldn’t wait to tell the guys. He kept wandering around the kitchen saying "Mmmmm, Beer"! I thought I was living with Homer Simpson! He came up with the idea of using some of the beer bread as croûtons for the onion soup, so I brushed a few slices with olive oil, sprinkled on a little granulated garlic, sea salt and pepper and popped them in the oven to toast.

When all was ready, I put the soup in the bowls with some mozzarella, then the croûtons and topped it with cheddar before sticking it under the broiler. I must say the soup and the bread were hits with both of the boys.