Wednesday, September 30, 2009


Onion Soup With Beer

4 tablespoons butter
4 cups thinly sliced onions
1 teaspoon sugar
3/4 cup amber beer
4 cups brown beef or veal stock
Salt and freshly ground black pepper
6 rounds toasted or stale French bread
2/3 cup slivered Gruyere cheese


1. Melt butter in a heavy saucepan. Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.

2. Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden. Stir in the beer and cook five minutes longer.

3. Add the stock and simmer the soup, covered, over medium heat for about 30 minutes. Season to taste with salt and pepper.

4. Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts.

Serve at once.
YIELD 4 servings


Amber Beer Onion soup
Soup Ingredients:

22 ounce bottle of Amber (We used Alaskan Amber)
2 quarts beef broth (use good broth, not cheap canned stuff)
2 XL sweet onions, chopped to your size preference
1 red onion, chopped to your size preference
1 tbsp olive oil
½ shallot, coarsely chopped
1 large clove of garlic, chopped
1 tsp rosemary
½ tsp thyme
2 tbsp onion powder
Sea salt and cracked black pepper to taste

Topping Ingredients:
1 baguette (any kind—you choose)
Olive Oil
Garlic powder

In large stock pot, heat olive oil on medium heat. Add onions, shallots, and garlic. Lightly sauté for 2 minutes. Add beer. Simmer for 10 minutes. Add broth, rosemary, thyme, and onion powder. Bring to a boil on high. Cover and boil for 10 minutes. Reduce heat to medium/medium low (maintain simmer). Cook for about 1 hour, until onions droop over sides of ladle when stirred. Taste, and then add as much salt and pepper as you feel it needs. Also consider adding more onion powder, depending on your preference.

To make the bread/crouton topping:Slice your baguette into 1 inch thick slices. Arrange lying flat on cookie sheet. Lightly drizzle with olive oil. Sprinkle with garlic powder (and pepper if you wish). Heat under broiler until toasted. Don’t walk away or they will burn. You’ve been warned. Drop crouton into soup, top with cheese of your choice.
Cooks Note:
I always use grueyere, but some people use swiss cheese

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