The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.
Beer Onion Soup
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
6 cups Vidalia or sweet onions, sliced
1 Tablespoon olive oil
1 head caramelized garlic
2 pints craft brewed IPA beer
6 cups beef or vegetable broth
1 teaspoon fresh thyme
1 teaspoon fresh parsley
pinch nutmeg
4 large sour dough bread croutons
4 slices of Gruyere cheese
1 Tablespoon Parmesan cheese
Preheat a soup pot.
Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes.
Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned.
chefgeorgehirsch.com
