Bavarian Beer Onion Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Bavarian | Onion, Soups- | 6 | Servings |
INGREDIENTS
| 1 | Bay leaf | |
| 1/2 | t | Dried basil |
| 1/2 | t | Dried thyme |
| 1/2 | t | Dried oregano |
| 1/2 | t | Fennel seed |
| 1/2 | t | Ground nutmeg |
| 1/4 | c | Black peppercorns |
| 5 | Onions, sliced 1/4" thick | |
| 1 | t | Garlic, crushed |
| 3 | T | Butter |
| 5 | c | Water |
| 1 1/2 | c | Beer, use Pilsner Beer |
| 1/2 | T | Maggi seasoning |
| 4 | T | Beef base, See Note |
INSTRUCTIONS
To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string. If you don't have cheesecloth, use a coffee filter. Meanwhile, saute onions and garlic in butter until deep brown. Transfer to a saucepan and add the water and beer. Bring to a boil. Add the sachet bag of spices, the maggi Seasoning and the beef base. Simmer slowly for 30 mintues. Note: all-natural paste beef base is available at Albertsons. Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997. Mastercook adapted by Brenda Adams, <adamsfmle@sprintmail.com> Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@hypercon.com> on Jan 08, 1998
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 15.3mg
Sodium: 11.9mg
Potassium: 206mg
Carbohydrates: 12.1g
Fiber: 2.8g
Sugar: 4.4g
Protein: 1.6g