Today we continue with our journey of beer pairing with food. For today’s edition we are making a delicious soup which just screams for attention. Once you have a spoonful, I guarantee you, you will be back for more.
With that in mind, let us begin!
- 2 T Butter
- 2 T Olive Oil
- 4 ea Large Red Onions, sliced
- 2 ea Garlic cloves, chopped
- 2-3 ea Sage Leaves, torn plus extra for garnish
- 2 ea Thyme Sprigs, leaves from it
- 1 c Draught Guinness
- 4 c Chicken Stock
- 2 t Worcestershire Sauce
- 1 T Brown Sugar
- 6 ea Sourdough Bread, slices
- 1 c Cheddar Cheese, grated
- Melt the butter with the oil in a heavy saucepan. Add the Onions, Garlic and Herbs. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are silky and translucent.
- Stir in the Guinness, Stock, Worcestershire sauce, and Sugar. Bring in to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
- Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Cut the bread in desired shape. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
- Ladle the soup into warmed bowls, float the toasted cheese bread on top, and garnish with a few sage leaves.
The finished product will look like this (depending on how you garnish it!):