Soup is Just around the corner!
It's just around the corner! Springtime that is! In an extremely harsh winter so far, I can say, I have walked, driven, run and froze in enough below zero temps this year to last me ten more years! I have friends in southern states with hail, snow and stranded drivers. Geez, enough already.
Here's a taste of a hearty soup that will make your chilly day!
Cheers!
Guinness caramelized onion zuppa with Gruyere and Provolone cheeses
3 large vidalia onions, sliced thin
1 large red onion, sliced thin
1/2 c balsamic vinegar
1 oz sage leaves
1 T. chopped garlic in oil
4 pack Guinness cans
1 gallon rich beef stock
1/2 t. white pepper
1/2 t. ancho chili powder
2 loaves french baguettes, cut into croutons and toasted
1 lb Gruyere cheese, sliced thin
1 lb Provolone cheese, sliced thin
Method:
1. in large pan, heat onions and garlic with olive oil and balsamic vinegar. reduce on low heat 12-14 minutes
or until onions are nice and tender.
2. heat stock with sage and 2 cans of Guinness. add white pepper and ancho spice on medium heat.
3. add onions to stock and simmer about 40 minutes to let flavors marry and get happy, happy!
4. pour into crocks, topping with croutons and cheeses. broil 3-4 minutes to brown cheeses.
5. enjoy with 2 remaining Guinness!
Here's a taste of a hearty soup that will make your chilly day!
Cheers!
Guinness caramelized onion zuppa with Gruyere and Provolone cheeses
3 large vidalia onions, sliced thin
1 large red onion, sliced thin
1/2 c balsamic vinegar
1 oz sage leaves
1 T. chopped garlic in oil
4 pack Guinness cans
1 gallon rich beef stock
1/2 t. white pepper
1/2 t. ancho chili powder
2 loaves french baguettes, cut into croutons and toasted
1 lb Gruyere cheese, sliced thin
1 lb Provolone cheese, sliced thin
Method:
1. in large pan, heat onions and garlic with olive oil and balsamic vinegar. reduce on low heat 12-14 minutes
or until onions are nice and tender.
2. heat stock with sage and 2 cans of Guinness. add white pepper and ancho spice on medium heat.
3. add onions to stock and simmer about 40 minutes to let flavors marry and get happy, happy!
4. pour into crocks, topping with croutons and cheeses. broil 3-4 minutes to brown cheeses.
5. enjoy with 2 remaining Guinness!
