ONION SOUP WITH BEER
6 medium onions (2 to 2 1/2 pounds)
1/3 cup butter or olive oil
3 tablespoons flour
1 teaspoon paprika
1 bottle or can (12 ounces) dark beer
8 cups canned beef broth
6 to 8 slices French bread, cut about 1 inch thick
1 garlic clove, halved
6 to 8 tablespoons grated Parmesan cheese
Salt and pepper
1/2 to 3/4 pound Swiss cheese, shredded (2 to 3 cups)
Cut onions in half lengthwise, then into lengthwise slivers.
In a 5- to 6-quart kettle over medium heat, melt butter. Add onions; cover and cook onions until they're limp, about 10 minutes. Uncover and cook, stirring often, until onions brown lightly, about 15 minutes. Reduce heat to medium-low if onions begin to brown too quickly.*
Add flour and paprika to onions, stirring to blend flour into mixture. Gradually stir in beer and broth. Bring to a boil, stirring. Cover, reduce heat and simmer for 1 hour.
Meanwhile, place bread slices on a baking sheet. Bake in a 325-degree F oven until crisp and lightly browned, 3 to 4 minutes. Rub with garlic. Sprinkle each slice with 1 tablespoon of the Parmesan cheese.
Season soup to taste with salt and pepper. Ladle soup among ovenproof serving bowls. Arrange bowls on a baking sheet. Top each bowl with a slice of toasted French bread. Sprinkle Swiss cheese evenly over bread slices.
Broil about 6 inches below heat source until the cheese is bubbling and lightly browned, 6 to 8 minutes.
*When caramelizing onions, don't rush the process. Gently cooking the onions in butter over medium or medium-low heat is necessary to produce the mellow flavor and rich, dark color required for good French onion soup.
Makes 6 to 8 servings
From: Annette Gooch, Universal Press Syndicate
Source: Columbus Dispatch, December 26, 2007 |