Beer and Onion Soup
Submitted by wmckinley on Mon, 2010-11-15 15:58
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Meal-Course | Lunch Dinner |
| Cuisine | French |
| Characteristics | Healthy |
| Holiday/Celebrations | |
| Preparation Method | Slow Cooker |
| Standard Key Words |
Description
Ingredients
| 1/4 | c | olive oil (more if needed) |
| 3 | large onions (sliced thin (6-8 cups) ) | |
| 1 | t | salt |
| Freshly ground black pepper to taste | ||
| 2 | bottles dark lager | |
| 6 | c | beef or rich chicken stock |
| 2 | bay leafs | |
| Pinch allspice | ||
| 1/2 | t | dried thyme |
| Croutons | ||
| 1 | links Aidells Chicken Apple Sausage (chopped) |
Product Reference:
Substitution Products:
Instructions
In a large soup pot heat the oil over medium-high heat. Stir in the onions, sprinkle lightly with salt and pepper and cover the pot. Cook the onions, stirring occasionally, until light brown, about 30 minutes. Add all the remaining ingredients, except the croutons. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the onions are quite and the broth is infused with the onion flavor. Season with salt and pepper. To serve, garnish with the croutons.
Aidells Ranked:
no