Stout French Onion Soup
Stout French Onion Soup is a main course that serves 4. One serving contains 827 calories, 37g of protein, and 45g of fat. For $4.99 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1494 people have tried and liked this recipe. It is a rather expensive recipe for fans of Mediterranean food. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of pepper, brown sugar, gruyere cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Beeroness. Overall, this recipe earns a tremendous spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: French Mushroom Stout Cheddar Soup, Irish Stout Onion Soup, and Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
2 cups beef stock
1 Tbs brown sugar
6 Tbs butter
4 slices French bread, toasted
8 ounces shredded or sliced Gruyère cheese (about 2 1/2 cups)
½ tsp fresh cracker black pepper
½ tsp salt
1 1/2 cups stout, divided
2 lb sweet white onion, sliced into ¼ inch rings
Equipment:
pot
frying pan
broiler
bowl
ladle
oven
Cooking instruction summary:
In a large pot over medium high heat melt the butter. Add the onions, brown sugar and salt, allow to simmer, stirring occasionally, until onions are a dark golden brown, at least 30 minutes and up to one hour (the longer onions cook the more flavor develops). Add ½ cup stout beer, simmer until the beer is reduced and the pan is almost dry. Add the remaining beer, beef stock and black pepper. Simmer for ten minutes. Pre heat the broiler on your oven. Ladle soup into bowls, top with slices of French bread toast and then cheese. Broil until the cheese has melted.
Step by step:
1. In a large pot over medium high heat melt the butter.
2. Add the onions, brown sugar and salt, allow to simmer, stirring occasionally, until onions are a dark golden brown, at least 30 minutes and up to one hour (the longer onions cook the more flavor develops).
3. Add ½ cup stout beer, simmer until the beer is reduced and the pan is almost dry.
4. Add the remaining beer, beef stock and black pepper. Simmer for ten minutes. Pre heat the broiler on your oven. Ladle soup into bowls, top with slices of French bread toast and then cheese. Broil until the cheese has melted.
Nutrition Information:
covered percent of daily need
