For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.
Recipe information
Yield
Makes about 12 cups, serving 6
Ingredients
4 pounds onions (about 10), sliced thin
4 large garlic cloves, minced
2 tablespoons olive oil
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
2 tablespoons sugar
2 tablespoons unsalted butter
4 slices of day-old rye bread, crusts discarded and the bread cut into 1/2 inch cubes
freshly grated Parmesan as an accompaniment
Preparation
In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.
