| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Onions; (about 10), sliced |
|
|
; thin |
| 4 |
lg |
Garlic cloves; minced |
| 2 |
tb |
Olive oil |
|
|
A; (12-ounce) bottle of |
|
|
; beer (not dark) |
| 5 1/4 |
c |
Beef broth |
| 2 |
tb |
Sugar |
| 2 |
tb |
Unsalted butter |
| 4 |
sl |
Day-old rye bread; crusts discarded |
|
|
; and the bread cut |
|
|
; into 1/2 inch cubes |
|
|
Freshly grated Parmesan as an |
|
|
; accompaniment |
INSTRUCTIONS
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.
Makes about 12 cups, serving 6.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”