Bruegel Onion Soup
Makes 4 servings
- 4 large yellow onions
- 1/2 cup butter
- 2 tablespoons sugar
- 1 tablespoon fresh thyme, minced
- 2 bottles of Bruegel ale 11.2 oz
- 3 cups chicken stock
- 3 cups beef stock
- salt to taste
- 1 teaspoon freshly ground black pepper
- croutons and freshly grated parmesan cheese
How to prepare:
Peel the onions and cut about 1/2 inch off the stem and root ends. Cut each in half lengthwise. Laying cut side down, cut the onion halves crosswise into thin slices resembling crescent moons.
In a large saucepan melt the butter over medium heat until sizzling. Add the onions and cook, stirring occasionally, until the onions begin to brown and caramelize, about 15 to 20 minutes. Pour in the Bruegel ale and scrape the pan's bottom to loosen any browned bits.
Add the chicken and beef stocks, salt, pepper, and bring to boil. Reduce and simmer and cook uncovered about one hour. Occasionally skim and discard any foam that rises to the top.
Serve hot over toasted croutons and garnish with grated Parmesan cheese.
(idea from California Culinary Academy - San Francisco)