Beer infused french onion and mushroom Soup
1 bottle non- alcoholic beer (alcoholic is fine too)
2 cups chopped onion (about 1 .5 inches thick)
2 cups brown mushrooms
2 tbsp butter
1 tbsp coconut oil
1 tbsp garlic powder
1 tsp sea salt
1 tsp black pepper
3 -4 cups beef stock
1 cup water
2 bay leafs
In a large pan add butter and coconut oil. Then sautee the onions and mushrooms, add salt, pepper and garlic powder and cook until soft (fully cooked). Then add 1 can of beer (alcoholic is fine too). Cook on low for about 15 mins. Then add beef stock, water and 2 bay leaves. Stir and cook on low heat for a few hours with lid on. Be sure to stir occasionally.
Let sit with no heat for 30 mins then add to oven safe bowls and then top with croutons and a slice of provolone cheese.
Bake in 350 degree oven for about 10 mins until cheese is melted. Use broiler if you want that nice browned cheese look for a couple minutes (keeping an eye on them). Take out of oven and let sit for 5 mins.
For bread topping you can simply use store bought croutons or if you have bread thats getting stale you can cut it up into 1 inch cubs and bake in oven on a greased cookie sheet. Sprinkle with sea salt, garlic powder and pepper to add flavour.
For cheese I used a slice of provolone but you can use cheddar mozzarella too.