Friday, June 27, 2008

Onion Soup With Beer And Cheddar

By request recipes using beer.

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Title: Onion Soup With Beer And Cheddar
Categories: soups
Yield: 6 servings

4 tb Unsalted butter
4 md Onions; peeled and sliced
4 c Veal stock =OR=- Low-sodium
-beef br
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.



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Per Serving (excluding unknown items): 727 Calories; 74g Fat (89.8%
calories from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 205mg
Cholesterol; 1195mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 14
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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