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Category: Soups
Prep Time: Cook Time: Total Time:
5 lbs yellow onions, halved, and sliced 1/4-inch thick
1/4 lb unsalted butter
2 bay leaf
1/2 cup medium-dry sherry
2.5 bottles of Guinness
6 cups beef stock
4 cups beef broth
Kosher salt and ground white pepper
Dash of Worcestershire sauce
Fresh thyme
1 clove garlic, minced
French bread, sliced
Olive oil
Garlic powder
Parmesan cheese
Swiss cheese
Cheddar cheese
After slicing the onions, cook with butter and bay leaves in large stockpot for about 20 minutes, until golden. Add sherry, and deglaze the pan, letting simmer about 5 minutes. Add the beer, and let simmer an additional 15 minutes.
Add the thyme, garlic, salt, pepper, and all of the stock and broth. Stir to combine, bring to a boil, and let simmer for at least 20 minutes.
Slice a French baguette and brush with a mixture of olive oil, salt, pepper, garlic powder, and grated parmesan cheese. Broil until golden brown.
Ladle soup into oven-safe bowls, then top with the toasts. Cover toasts with swiss, cheddar, and parmesan cheese, and put under broiler until cheese melts and slightly browns.
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GUINNESS ONION SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
5 lbs yellow onions, halved, and sliced 1/4-inch thick
1/4 lb unsalted butter
2 bay leaf
1/2 cup medium-dry sherry
2.5 bottles of Guinness
6 cups beef stock
4 cups beef broth
Kosher salt and ground white pepper
Dash of Worcestershire sauce
Fresh thyme
1 clove garlic, minced
French bread, sliced
Olive oil
Garlic powder
Parmesan cheese
Swiss cheese
Cheddar cheese
After slicing the onions, cook with butter and bay leaves in large stockpot for about 20 minutes, until golden. Add sherry, and deglaze the pan, letting simmer about 5 minutes. Add the beer, and let simmer an additional 15 minutes.
Add the thyme, garlic, salt, pepper, and all of the stock and broth. Stir to combine, bring to a boil, and let simmer for at least 20 minutes.
Slice a French baguette and brush with a mixture of olive oil, salt, pepper, garlic powder, and grated parmesan cheese. Broil until golden brown.
Ladle soup into oven-safe bowls, then top with the toasts. Cover toasts with swiss, cheddar, and parmesan cheese, and put under broiler until cheese melts and slightly browns.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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