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Daily Archives: March 7, 2011

Onion and Ale Soup

One Year Ago: Peanut Butter Toffee Topped Blondies

Two Years Ago: Toaster Oven Mini Carrot Cake

You know those nights where you don’t feel like cooking, don’t want fast food and don’t really want diner food?  Well when those nights hit our household we usually head down to our local pub.  It’s a comfortable place where we can drink beer and have delicious food.  The only issue I have is that I always order the same thing.  I know, it’s my problem. But I’m one of “those” people. You know the ones.  The people who always order the same thing at the restaurant for fear the new thing they order may not be as delicious as the meal they always order.  Is there anyone else out there that has this problem? It’s ok. You can admit it 🙂

So as I waited for my chili (which is what I always order) I noticed they had something delicious sounding on the menu.  Onion and Ale soup.  “Yum” I thought to myself.  I took a look at the description and immediately knew that I could make this soup at home.  So guess what? I did 🙂  Now I’m sharing this delicious soup with all of you.  It’s chock full of onions, Irish beer and delicious beef flavor.  It’s similar to French Onion but the Irish beer adds a whole different flavor.  I also used this soup as an opportunity to use the Bavarian beer vinegar my Dad picked up for me. It worked lovely.  It added a nice beer flavor to the already stout packed soup. So if you like onions and beer I would say this soup is for you! 🙂

Onion and Ale Soup:

2 tablespoons extra virgin olive oil
4 cloves garlic – minced
3 medium sized red onions – sliced thin
4 medium sized yellow onions – sliced thin
2 teaspoons kosher salt
Fresh cracked black pepper – a few grinds
1 16oz. can Irish stout beer (Such as Beamish or Guinness)
2 teaspoons thyme
2 tablespoons Bavairan beer vinegar (You could also use sherry vinegar)
6 cups beef stock

Dubliner Irish Cheddar Cheese

Add olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.  Add onions, season with salt and pepper and cook for about 5 minutes.  Reduce heat to low and cook for 30 minutes. If you keep your heat low you can cook for longer to extract more an even more sweet flavor from the onions. You do not want to brown your onions.

Add the beer and simmer for 5 minutes. Letting the onions soak up the beer flavor. Add the thyme and vinegar and gently simmer for 10-15 minutes. Until the mixture is reduced by half. Add the beef stock and simmer until warm and all the flavors have combined – approximately 10 minutes.

Preheat the broiler. Put soup in an ovenproof bowl and top with cheese. Broil until cheese melts and starts to brown.

I sliced my Dubliner Irish Cheddar but it would be easier to probably shred the cheese.

Source: A Nutmeg Nanny orginal but inspired from The Dubliner Irish Pub