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Onion “All-Good” Ale Soup
From the Liz Biro collection
| Serves | 10 |
Introduction
This recipe comes from North Carolina chef and restaurateur Scott Haulman.
Ingredients
| ¼ | cup olive oil | |
| 6 | large yellow onions, thinly sliced | |
| 1 | carrot, finely diced | |
| 1 | stalk celery, finely diced | |
| 1 | pt. full-bodied ale | |
| 5 | garlic cloves, minced | |
| 3 | tomatoes, peeled, seeded and chopped | |
| 8 | cups water | |
| 2 | Tbsp. Worcestershire sauce | |
| ¾ | cup soy sauce or 2 cups concentrated beef broth | |
| ¼ | tsp. cayenne powder | |
| 1 | Tbsp. brown sugar | |
| 1 | tsp. salt |
Steps
- Heat oil in a large saucepan over medium-high heat. Sauté onions in oil, stirring frequently until onions start to caramelize. Add carrot and celery, and saute for 3 minutes. Add remaining ingredients, and bring soup to a simmer. Simmer soup for 1 hour. Taste and add more salt, if necessary. Serve hot soup with chunks of crusty bread.
Notes
For more great ideas, read Liz Biro’s article on cooking with beer.
This content is from the Liz Biro collection.
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