Saturday, February 23, 2013

Pub Grub - Onion & Ale Soup

Who doesn't love pub grub?
Pub grub can go beyond the typical wings and fries.
If I saw this on the menu - it would be the first thing I order.
Onion & Ale Soup with Blue Cheese Croutons
1/4 cup extra-virgin olive oil
1-1/2 lbs. sweet onions (about 3 medium) thinly sliced
Kosher salt
1/2 cup pale ale (I used Stella Artois)
2 cup low sodium chicken broth
2 cup low sodium beef broth
4 cups 1-inch cubes sourdough or cibatta bread
1 cup blue cheese, crumbled (I used Gorgonzola)
Freshly ground black pepper
Fresh parsley or chives for garnish

Heat 2 Tbsp. olive oil in a heavy duty pot over medium-high heat.
Add onions and reduce the heat to medium.
Cook, stirring occasionally until onions begin to brown, 5 to 7 minutes.
Sprinkle with 1/2 tsp. salt and continue to cook, scraping the bottom of the pot
frequently until the onions are well browned, 20 to 30 minutes.

Add the ale and bring to a boil over high heat.
Reduce the heat slightly and simmer until most of the ale has evaporated; about 2 minutes.
Add chicken and beef broth and simmer for 10 minutes to allow flavors to blend.

Preheat oven to 425 degrees F.
On a rimmed baking sheet, toss the bread cubes with the remaining
2 Tbsp. olive oil.  Spread in a single layer and bake until golden, 7 to 10 minutes.
Remove from oven, push the bread cubes closely together and sprinkle with the cheese.
Bake until cheese is melted and bubbly, about 3 minutes.
Season soup with salt and pepper and serve with croutons.
Sprinkle with parsley or chives.

~Slightly adapted from Fine Cooking

CLASSIC FRENCH ONION SOUP

2 comments:

  1. This soup would be perfect on a rainy Sunday like today. I often have homemade beef broth in my freezer, and mix it with a bit of chicken stock when I make onion soups.

    ReplyDelete
  2. This looks wonderful! Those bleu cheese croutons put it over the edge, YUM.

    ReplyDelete

Thank you for visiting!

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...