Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Unsalted butter
4 md Onions -- peeled and sliced
4 c Veal stock OR
- Low-sodium beef broth
1/8 ts Freshly grated nutmeg
12 oz Dark beer
1/2 lb Sharp Cheddar cheese
- shredded
1/2 ts Salt
Freshly ground pepper
- to taste
IN A 3-QUART HEAVY POT, preferably cast iron or
copper, melt the butter over low heat, add the onions
and cook, covered, for 15 minutes. Uncover and
continue to cook until the onions turn a deep golden
color, about 30 to 40 minutes, depending on your pot.
Stir frequently. Add the broth and the nutmeg, cover
and bring to a boil. Reduce heat and simmer for 15
minutes. Meanwhile, in a small pot, bring the beer to
a boil over medium heat and boil until the liquid has
reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this
mixture to a blender. Add 1 cup of the onion soup and
blend until smooth. Reserve. Remove the onion mixture
from the heat and strain. Reserve the liquid. Transfer
the onions to a blender or food processor and puree
until very smooth. Return the puree to the pot, add
the reserved liquid and the Cheddar cheese mixture.
Taste for salt and pepper. Serve piping hot in a
tureen.
