| Onion and Garlic Beer Soup |
Author: Nicole
Ingredients
- 4 pounds onions (about 6), thinly sliced
- 4 large garlic cloves, chopped
- 2 tablespoons olive oil
- 1 12-ounce bottle of beer (not dark)
- 5-1/4 cups beef broth
- 2 tablespoons sugar
- 1 cup shredded Gruyère, Comte, or Emmental cheese
- Accompaniment: crusty bread
Instructions
- Heat olive oil in a large Dutch oven (at least 6 quarts) over medium heat.
- Add onions and garlic and sauté stirring occasionally, until the mixture is very soft and reduced, about 20 to 30 minutes.
- Stir in beer and the broth, simmer the mixture, covered, for 45 minutes.
- Stir in sugar and salt and pepper to taste.
- Ladle soup into bowls and add shredded cheese.
- Serve with crusty bread.
Notes
* While you can slice onions by hand, I like to do them in my Cuisinart (food processor) using the slicer disk. You can also use a mandoline for slicing.
* Soup freezes well. Let cool and transfer to a freezer-safe container.
* Instead of serving with crusty bread you can substitute homemade croutons. Take 4 slices of day-old rye bread (or other bread), remove crusts and cut bread cut into ½-inch cubes. In a heavy skillet melt 2 tablespoons butter over moderate heat, add bread cubes, and cook them, stirring, until they are golden, about 5 minutes. Place on top of soup and cover with cheese.
* Serve with grilled or pan-fried sausage for a simple winter dinner.
* Soup freezes well. Let cool and transfer to a freezer-safe container.
* Instead of serving with crusty bread you can substitute homemade croutons. Take 4 slices of day-old rye bread (or other bread), remove crusts and cut bread cut into ½-inch cubes. In a heavy skillet melt 2 tablespoons butter over moderate heat, add bread cubes, and cook them, stirring, until they are golden, about 5 minutes. Place on top of soup and cover with cheese.
* Serve with grilled or pan-fried sausage for a simple winter dinner.
Recipe by Riegl Palate at https://www.rieglpalate.com/onion-and-garlic-beer-soup/