Hearty Onion Beer Soup
Caramelized onion and beer soup served with Parmesan cheese and crisp rye bread croutons.
4 pounds onions, peeled and thinly sliced
4 large garlic cloves, finely minced
2 tablespoons olive oil
1 (12-ounce) bottle of beer (not dark)
6 cups beef broth
2 tablespoons granulated sugar
2 tablespoons butter
4 slices of day-old rye bread, cut into 1/2 inch cubes
Freshly grated Parmesan as an accompaniment
Salt and freshly ground black pepper to taste
- In a Dutch oven, cook the onions in the oil over medium-low heat, stirring occasionally, until onions have caramelized. (Don't rush the process, patience has its virtue here.) Add garlic and cook for 1 minute; stir in beer and beef broth, simmer mixture, covered, for 45 minutes. Stir in sugar, salt and pepper.
- While the soup is simmering, in a large skillet, melt butter over medium heat; add bread cubes, and cook, stirring, until they are golden.
- Ladle soup into bowls and top with Parmesan and croutons.
Makes 6 servings.