The Addition of a good craft beer to this classic recipe adds another dimension of flavor, which complements the caramelized leeks and onions. My favorite, an IPA or dark beer, is better, but you can use your favorite brew.
IPA Leek Onion Soup
Makes 4 servings
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4 cups leeks, white and green, split-washed and chopped
2 cups sweet onion, sliced
2 large shallots, chopped
2 Tablespoons olive oil
1 cup craft-brewed IPA beer
2 quarts or 8 cups of vegetable or chicken broth
2 bay leaves
1 teaspoon fresh thyme
1/2 teaspoon salt and pepper
1/2 teaspoon hot sauce
4 shredded slices of Gruyere cheese or good Swiss cheese
*4 large sourdough bread slices.
Preheat a soup pot to low-medium temperature.
Add olive oil, leeks, onion, and shallots. Add salt, pepper, thyme, and bay leaves. Cook until golden brown, stirring occasionally. Add beer and simmer for 2 minutes. Add broth and hot sauce, cover, and bring to a boil. Remove cover, stir, cover again, and simmer for 25 - 30 minutes.
While the soup is simmering, make cheese toast.
Top 4 pieces of bread with cheese and toast like a crouton in a hot oven, or broil for 2 minutes or until cheese melts and is slightly browned.
To serve, fill 4 bowls with soup and top with cheese toast.
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