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Onion and Beer Soup




Source of Recipe


Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




4 onions, sliced thin (about 1 pound)

1 bay leaf

3 tablespoons unsalted butter or margarine

1 (12-ounce) can beer (not dark)

2 cups chicken broth

1/2 teaspoon Angostura bitters

Cheddar cheese, coarsely grated, as an accompaniment, if desired


Recipe



1. In a kettle, cook the onions with the bay leaf in the butter over moderate heat, stirring occasionally, for 20 minutes, or until they are golden.

2. Add the beer; bring the mixture to a boil, and boil it, stirring, for 5 minutes. Add the broth, the bitters, salt and pepper. Bring to a boil and simmer for 2 minutes. Discard the bay leaf.

3. Divide the soup between 2 heated individual serving bowls. Sprinkle the Cheddar cheese over it, if desired.

Yields about 3 cups; serves 2