Spiced Onions and Ale Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 4 large Walla Walla onions, thinly sliced | ||
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| 1 1/2 cups golden ale | ||
| Chicken stock | 8 Cup (16 tbs) | |
| 2 tablespoons cornstarch dissolved in 1/2 cup cold water | ||
| 1 cup diced apple-cured bacon, cooked until crisp | ||
| Garlic | 3 Tablespoon, minced | |
| Ground allspice | 1/4 Teaspoon | |
| 1/4 cup chopped fresh thyme, or 1 teaspoon dried | ||
| Extra sharp cheddar cheese | 2 Cup (16 tbs), grated | |
| 1/2 cup sliced green onion | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1)In a heavy and large saucepan, melt the butter over medium heat. Stir fry onion on reduced heat for about 12 minutes until evenly caramelized.
2)Add in mustard, stock and ale. Simmer for about 15 to 20 minutes.
3)Now add corn starch mixed in water and bring to boil and let boil for 3 to 4 minutes.
4)Reduce heat and let simmer. Now add in bacon, allspice, garlic, thyme, pepper and salt.
SERVING
5)Serve hot garnished with cheese and green onion.
1)In a heavy and large saucepan, melt the butter over medium heat. Stir fry onion on reduced heat for about 12 minutes until evenly caramelized.
2)Add in mustard, stock and ale. Simmer for about 15 to 20 minutes.
3)Now add corn starch mixed in water and bring to boil and let boil for 3 to 4 minutes.
4)Reduce heat and let simmer. Now add in bacon, allspice, garlic, thyme, pepper and salt.
SERVING
5)Serve hot garnished with cheese and green onion.
Chef
