Belgian Onion Soup
There are few perceivable pillars of French cooking that are as widely and voraciously loved as scalding-hot onion soup cloaked in a blistering layer of melted Gruyère. Like many of the epic French dishes that canonize the cuisine of rural folk, vegetarians usually remain wholly uninvited. How does one mitigate that beef stock in every single recipe of the gooiest of soups, French onion?
After trying small batches of all three colors of the French tricolore, we settled on Chimay Blue, a Dubbel-style beer that's a household name for boozers. But any other basic Dubbel can become a super substitute for reduced animal gore. The malts and sugars eek out a strikingly similar flavor when combined with all the wonderful juices of way too many onions.