Email to Cat      

Onion & Garlic Beer Soup

Source of Recipe


Gourmet, October 1993






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 *
  






Instructions



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
   
   






Final Comments


* 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.