Puree of Onion Soup
Yield
5 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 12 | ounces |
beer
|
|
| 4 | each |
onions
sliced |
|
| ½ | pound |
cheddar cheese, very old, sharp
crumbled |
|
| 4 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 346.8 | ml/g |
beer
|
|
| 4 | each |
onions
sliced |
|
| 226.8 | g |
cheddar cheese, very old, sharp
crumbled |
|
| 946 | ml |
beef stock
prefer veal stock if possible |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
freshly grated |
|
Directions
Melt butter in 3 quart, heavy pan over low heat, preferably cast iron or copper.
Add onions and cook, covered, 15 minutes.
Uncover and continue to cook 30 to 40 minutes, stirring frequently, or until onions turn a deep golden color.
Add stock and nutmeg. cover and bring to boil.
Reduce heat and simmer minutes.
Meanwhile, bring beer to boil in small pan over medium heat.
Boil until reduced by half.
Remove from heat, add cheese, stirring until melted.
