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Onion: Onion & Garlic Beer Soup

Source of Recipe

Gourmet, October 1993, posted by Catgurrl


List of Ingredients

* 4 lbs. onions (about 10), sliced thin
* 4 large cloves garlic, minced
* 2 Tbsp olive oil
* One 12-oz. bottle of beer (not dark)
* 5-1/4 cups beef broth
* 2 Tbsp sugar
* Salt and pepper to taste
* 2 Tbsp unsalted butter
* 4 slices of day-old rye bread, crusts discarded and bread cut into 1/2-inch cubes
* Freshly grated Parmesan *


Recipe

1. In a heavy kettle, cook the onions and garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned.

2. Stir in the beer and the broth; simmer the mixture, covered, for 45 minutes. Stir in the sugar and salt and pepper to taste.

3. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes and cook them, stirring, until they are golden.

Divide the soup among 6 bowls and top it with the croutons and Parmesan. Makes about 12 cups; Serves 6

Original poster's note: I used a combination of Mozzarella and Havarti and a light sprinkling of Parmesan over the top of the bread cubes and slid it under the broiler, and it turned out fantastic. I also added a bit of thyme and crushed bay leaves to the simmering soup, which I thought gave it more depth.