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
Cheese
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. We happened to have shredded cheddar on hand so we used that. You could use a slice of any type of yummy cheese…Swiss is the traditional but feel free to experiment!
EAT!
March 15th, 2009
Posted in
Recipes |
1 Comment »Tags: alaskan, ale, amber, Beer Recipes, beerfather, onion soup, recipe
