| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 4 |
md |
Onions, sliced |
| 4 |
c |
Veal stock or beef broth |
| 1/8 |
ts |
Freshly grated nutmeg |
| 1 |
|
Bottle dark beer |
| 1/2 |
lb |
Sharp Cheddar cheese, crumbled |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Melt butter in heavy 3 quart cast-iron pan over low heat. Add onions and
cook, covered, for 15 minutes. Uncover and continue cooking 30-40 minutes,
stirring frequently, or until onion turn deep golden color. Add stock and
nutmeg. Cover and bring to boil. Reduce heat and simmer
15 minutes.
Bring beer to boil in small pan over medium heat. Boil until reduced by
half. Remove from heat and add cheese, stirring until melted. Transfer
mixture to blender. Add one cup onion soup and blend until smooth. Reserve.
Remove onion mixture from heat and strain, reserving liquid. Transfer
onions to blender or food processor and puree until very smooth. Return
puree to pan. Add reserved liquid and cheese mixture. Add salt and season
to taste with pepper. Serve very hot in tureen. Makes 5 servings.
Source: Lon Hall's "Cooking With Beer" from CompuServe.
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