Side Pannel
Onion Soup with Beer and Cheddar
Onion Soup with Beer and Cheddar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 4 tb Unsalted butter
- 4 md Onions; peeled and sliced
- 4 c Veal stock
- -=OR=- Low-sodium beef broth
- 1/8 ts Freshly grated nutmeg
- 12 oz Dark beer
- 1/2 lb Sharp Cheddar cheese
- - shredded
- 1/2 ts Salt
- Freshly ground pepper
- - to taste
Directions
IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter
over low heat, add the onions and cook, covered, for 15 minutes. Uncover
and continue to cook until the onions turn a deep golden color, about 30 to
40 minutes, depending on your pot. Stir frequently. Add the broth and the
nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a small pot, bring the beer to a boil over medium heat and
boil until the liquid has reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the
onion mixture from the heat and strain. Reserve the liquid. Transfer the
onions to a blender or food processor and puree until very smooth. Return
the puree to the pot, add the reserved liquid and the Cheddar cheese
mixture. Taste for salt and pepper. Serve piping hot in a tureen.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
over low heat, add the onions and cook, covered, for 15 minutes. Uncover
and continue to cook until the onions turn a deep golden color, about 30 to
40 minutes, depending on your pot. Stir frequently. Add the broth and the
nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a small pot, bring the beer to a boil over medium heat and
boil until the liquid has reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the
onion mixture from the heat and strain. Reserve the liquid. Transfer the
onions to a blender or food processor and puree until very smooth. Return
the puree to the pot, add the reserved liquid and the Cheddar cheese
mixture. Taste for salt and pepper. Serve piping hot in a tureen.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
