Stout-and-Onion Soup is a delicious English soup – completely different than its French counterpart with unique, delectable flavors.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 12 servings
- 5 Spanish onions, sliced
- 3 Tablespoons vegetable oil
- 4 shallots, sliced
- 4 garlic cloves, minced
- 15 ounces stout beer, preferably English or Irish
- 6 Cups veal, beef or chicken stock
- 4 sprigs fresh thyme
- 12 bread rounds to fit into soup
- 2 pounds white Cheddar cheese, grated
- parsley, finely minced, as needed
- Heat oil in a heavy pot; add onions; cover. Cook, stirring occasionally, until deep gold, about 30 minutes.
- Add shallots and garlic; cook 5 minutes. Deglaze with stout beer; add stock and thyme. Simmer 30 minutes, covered. Cool; refrigerate overnight or at least 4 hours.
- To serve, bring soup to a boil.
- Toast bread to golden brown - do not burn.
- Pour soup into crock; place toasted bread on top and cover with Cheddar cheese.
- Broil crocks at 500 degrees F until cheese has browned.
- Garnish with a sprinkling of parsley and serve immediately.