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Beer and Onion Soup

Adapted from "Real Beer and Good Eats'' by Bruce Aidells and Denis Kelly, Alfred Knopf, 1993
  • 1/4 cup olive oil or more if needed
  • 3 large onions, thinly sliced, about 6-8 cups
  • Salt and pepper
  • 6 cups beef or rich chicken broth
  • 2 bottles dark lager
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • Pinch allspice
  • Croutons
In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper and add a little vinegar if desired. Top serve garnish with croutons. Serves 6-8.

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