Saturday, March 1, 2014

Belgian Onion Soup

Baby it's cold outside! And when it is, there's nothing more warming and comforting than a crock of onion soup made with caramelized onions, rich beef broth and Belgian style beer then smothered with home made garlic croutons and gooey, melted cheese.
Prep Time: 10 minutes
Cook Time:  30 minutes
Make 6 servings


4 tablespoons butter, divided
1 tablespoon olive oil
3 large sweet onions, sliced (about 8 cups)
½ teaspoon salt
3 large cloves garlic, chopped, divided
¾ teaspoon dried thyme
2 tablespoons balsamic vinegar
1 bottle (12 oz.) Belgian style beer
1 carton (32 oz.) Emeril's Beef Stock*
3 cups cubed French or Italian bread
12 slices Gruyere or Swiss cheese

Cook 2 tablespoons butter and olive oil in 6-quart sauce pot over medium heat until butter is melted.  Add onions and salt and cook 20 minutes or until onions are tender, stirring occasionally.  Stir in 2 cloves garlic and thyme and cook 3 minutes.  Stir in balsamic vinegar and cook 3 minutes or until onions begin to caramelize.

Add beer and bring to a boil; boil 1 minute.  Add beef broth and bring to a boil over high heat.  Reduce heat to low and simmer 20 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a large skillet.  Add garlic and cook 1 minute.  Stir in bread cubes and cook, stirring frequently, until bread is golden brown.

To serve:  Ladle soup into ovenproof bowls.  Top with garlic croutons and 2 slices cheese.
Place under preheated broiler and broil 2 minutes or until cheese is melted. 

*To make this vegetarian, you can substitute vegetable broth or stock for the beef broth.

Recipe developed for Emeril's



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