‘Murica Onion Soup


2 large yellow onions
2 large white onion
Salt and pepper to taste
2tbl sugar
1 can stout beer
1/3c oil
1/4c butter

 1c sharp Cheddar Cheese, shredded

 Beef Bone Broth
4# Beef bones
1.5qt Beef stock (see Beef stock recipe)
2 bay leaves
4 cloves of garlic
1 tsp whole black peppercorns


Cooking Directions

  1. In a large stock pot add beef broth and bones. Bring to a simmer then add bay leaves, garlic and peppercorns. Simmer another 45 minutes.
  2. While broth is cooking, heat a large saucepan over medium heat. Add oil and butter.
  3. When butter is melted add onions and cook until soft and tender. About an hour, onions should be brown and carmelized.
  4. Add salt, pepper and sugar.
  5. Deglaze pan with beer. Cook until liquid is reduced by ½.
  6. When broth is ready, strain and return broth to stockpot. Add onions and simmer another 30-45 minutes until flavor come together.
  7. To serve, put soup in bowl or cup. Add cheese to top and broil for 4-5 minutes or until cheese bubbles.

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