ANDREW - Origlio Beverage

Programs
La Fin Du Monde Now Available in Draught!
Unibroue, the small Canadian brewery
with many legends, was started in 1991
and began distributing to the U.S. in
1994. Innovators of bringing true, refermented
Belgian-style ales to the U.S.,
the Unibroue brewery is true to tradition.
La Fin du Monde, a triple golden-style ale
is the staple beer of the brewery. This
beer’s popularity has grown so much that
it’s finally being released as a year-round
draught. Unibroue Regional Sales
Manager, Bernard Johnson says, “The
brewery has been waiting for the right
opportunity to be able to have the quantity
of La Fin du Monde needed to support the
market; we have done renovations to the
Try this tasty recipe made with the “liquid gold”.
LA FIN DU MONDE ONION SOUP
Serves 6
Prep. Time: 10 minutes
Cooking time: 1 hour
INGREDIENTS
6 medium onions (2 1/2 lbs.) peeled and
finely chopped (2 red, 2 white, 2 Vidalias)
1 green onion finely chopped
1 bottle of La Fin du Monde (750 ml bottle)
1 garlic clove finely chopped
3 Tbsp. olive oil or butter
1/2 cup of Port wine
1/2 cup of red wine
4 cups beef broth
brewery to make sure we were able
to do so. Moving forward, I see our
brand staying true to itself. We will
continue with what works, making a
great tasting, reliable liquid,
consistently.”
The lineup of Unibroue beers pair very
well with food and Johnson often holds
beer dinners to feature these pairings.
“While working in the field I see the
direction of food and beer pairings being
a great success. I work very closely with
chefs at these dinners to make sure the
beer and food complement each other. La
Fin du Monde pairs best with sirloin, duck,
scallops and many types of fine cheeses.
1 VERY small pinch of dried thyme
1/2 tsp. celery seeds
1 large bay leaf (to be taken out
before putting in oven)
Salt, ground pepper to taste
6 French bread slices – (1/4 in.) thick
2 cups grated Swiss cheese
(Gruyere or Emmental)
1 cup fresh grated
Parmigiano Reggiano cheese
DIRECTIONS
- In a large saucepan, caramelize half the onions at medium/low heat (1 of each color), the
green onion and the garlic in the butter or olive oil, stirring often, until mixture is a
dark golden color (about 20 minutes).
- Deglaze with the beer, while scraping bottom of pan. Reduce by half.
- Add broth, Port, red wine, thyme, celery seeds, bay leaf and leftover onion.
- Preheat oven to 450•.
- Salt and pepper to taste. Bring to a boil, reduce heat
and simmer for about 25 minutes.
- Pour soup into 6 bowls, add a slice of bread over each
one and cover with 1/3 cup of Swiss cheese and 1/6 cup
of fresh Parmigiano Reggiano.
- Place the bowls on a cooking tray, brown.
For a schedule of Unibroue beer dinners and more great recipes like this,
go to www.unibroue.com.
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