Tonight we continue with our journey of beer pairing with food. For tonight’s edition we are making a delicious soup which just screams for attention. Once you have a spoonful, I guarantee you, you will be back for more. On to Cooking!
- Butter - 2 T
- Extra Virgin Olive Oil - 2 T
- Red Onion - 4 ea, sliced
- Garlic - 2 cloves, chopped
- Sage Leaves - 2-3 ea, torn plus extra for garnish
- Thyme Sprigs - 2 ea, just the leaves
- Guinness - 1 c
- Chicken Stock - 4 c
- Worcestershire Sauce - 2 t
- Brown Sugar - 1 T
- Cheddar Cheese - 1 c, grated
- Salt - to taste
- Pepper - to taste
- Sourdough Bread - 6 slices
- Melt the butter with the oil in a heavy saucepan. Add the Onions, Garlic and Herbs. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are silky and translucent.
- Stir in the Guinness, Stock, Worcestershire sauce, and Sugar. Bring in to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
- Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Cut the bread in desired shape. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
- Ladle the soup into warmed bowls, float the toasted cheese bread on top, and garnish with a few sage leaves.
The finished product will look like this (depending on how you garnish it!):