Recipe:
Abbey Onion Soup
We love the layers of flavor developed from slow cooking an onion soup - but don't always have the hours to wait for it. Spiking the broth with a nice dark abbey ale (we make ours with Bourbon Dubbel) and quickly caramelizing the onions over a higher heat are great cheats for getting the full flavor - without the full time.Serve alongside salad for a light dinner and save what's left for lunch. The soup gets even better the next day as the flavors combine and the beer mellows.
What You Need
- 5 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tsp flour
- 24 oz dark Belgian abbey style ale (we love the Bourbon Dubbel)
- 3 cups beef stock
- 2 bay leaves
- 1 cup gruyère cheese, grated, for topping
- 4 slices crusty bread, for topping
What You Do
- In a heavy bottom pot cook onions and butter over medium-high heat until caramelized, about 40 minutes.
- Sprinkle flour evenly and cook, stirring constantly, for 3 minutes.
- Add beer, broth and bay leaves and bring to a boil while stirring. Once boiling reduce heat, cover and simmer for 20 minutes.
- Place bread topped with gruyère in each bowl and broil until cheese is bubbly.
- Uncover soup, remove bay leaves, and ladle over toasted bread. Enjoy.
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