Friday, November 21, 2008

Soup of Many Onions

¼ cup butter
2 white onions, chopped
1 red onion, chopped
1 sweet onion, chopped
2 leeks, chopped
6 shallots, chopped
6 green onions, chopped
4 cups dark lager beer
12 fresh chives, chopped
2 T minced fresh garlic
4 cups chicken stock, preferably homemade
2 cups beef stock, preferably homemade
2 T kosher salt
½ teaspoon dried thyme, crushed
½ teaspoon ground cumin
¼ teaspoon ground coriander
2 T garlic powder

slices of toasted baguettes
shredded provolone or gruyere

Melt butter in a large soup pot. Add white onions, red onion, sweet onion, leeks, shallots, and green onions. Saute over low heat until lightly browned.

Stir in the beer. Cook until the liquid is reduced by half.

Stir in the chives, garlic, chicken broth, beef broth, salt, thyme, cumin, coriander, and garlic powder.

Simmer about 5 minutes or until onions are tender.

Ladle into individual soup bowls (on baking sheet). Float a slice of toasted baguette on top, heap cheese on top of bread and broil until melted and bubbly.

Serves 8


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