French Onion Soup
September 13, 2011 10:14AM
French onion soup at Blue 13. | Rich Hein~Sun-Times
Updated: November 9, 2011 11:47AM
MAKES 1 GALLON
3 pounds onions, thinly sliced 2 ounces clarified butter 12 ounces dark beer 1 gallon beef stock Salt and pepper Toasted baguette slices 1
In large pot, sweat onions in butter over medium-low heat until they turn golden brown, watching so they don’t burn. This will take some time, but don’t rush it, otherwise the onions will be bitter.
Deglaze pan with beer, turn up heat and cook until beer is reduced by half. Add stock, bring soup to simmer and cook until onions are tender. Taste and adjust seasoning with salt and pepper.
Garnish each portion with toasted baguette slice. Top generously with cheese and brown under a broiler.
Chris Curren, Blue 13
Nutrition facts per 1-cup serving: 425 calories, 16 g fat, 9 g saturated fat, 47 mg cholesterol, 46 g carbohydrates, 7 g sugars, 24 g protein, 1,048 mg sodium, 2 g fiber
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