Onion and Stout Soup

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Onion and Stout Soup

#1 Post by Greenblood » Thu Oct 12, 2006 1:03 pm

Onion and Stout Soup

This recipe came from the Kansas City Star back in March (I think). There was a whole series of recipes with stout. Next time, I would use provolone slices for the cheese. In high school, I cooked at a restaurant that made a good onion soup, and that's what we topped it with.

2 tbs. unsalted butter
3 large yellow onions, peeled and sliced
2 red onions, peeled and sliced
4 shallots, minced
2 garlic cloves, minced
2 bay leaves
1 tsp. dried basil
1 tsp. dried thyme
1 tbs. firmly packed brown sugar
3 cups homemade beef stock or canned low salt beef broth
1 cup Murphy's or other dry Irish stout
Salt and freshly ground pepper, to taste
Garlic croutons
1 cup (4 ounces) shredded Swiss cheese

In a large saucepan, melt the butter over medium heat. Add onions, shallots, garlic, and bay leaves and cook until the onions are translucent, 12 to 15 minutes. Add basil, thyme, brown sugar, stock or broth, stout, salt, and pepper and bring to a boil. Cover, reduce heat to a simmer and cook until onions are tender, about 30 minutes. Add salt and pepper.

Preheat the broiler. Sprinkle 6 to 8 croutons in oven proof crocks, ladle the soup over, and sprinkle with cheese. Put crocks on a small baking sheet or pan and place under the broiler until the cheese melts and browns, 1 to 2 minutes.

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