Ingredients: 6 cups Vidalia onions, sliced 1 Tbsp. olive oil 1 head caramelized garlic 2 pints beer 6 cups beef or vegetable broth 1 tsp. fresh thyme 1 tsp. fresh parsley pinch nutmeg 4 large sour dough bread croutons 4 slices of Gruyere cheese 1 Tbsp. Parmesan cheese
Directions:Preheat a soup pot. Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. |