Onion “All-Good” Ale Soup

From the Liz Biro collection

Introduction

This recipe comes from North Carolina chef and restaurateur Scott Haulman.

Ingredients

Steps

1. 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.