*  Exported from  MasterCook  *
 
                       ONION SOUP WITH BEER & CHEDDAR
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Unsalted butter
    4       md           Onions -- peeled and sliced
    4       c            Veal stock
                         -ÿÿLow-sodium beef broth
      1/8   ts           Freshly grated nutmeg
   12       oz           Dark beer
      1/2   lb           Sharp Cheddar cheese
                         - shredded
      1/2   ts           Salt
                         Freshly ground pepper
                         - to taste
 
   IN A 3-QUART HEAVY POT, preferably cast iron or
   copper, melt the butter over low heat, add the onions
   and cook, covered, for 15 minutes. Uncover and
   continue to cook until the onions turn a deep golden
   color, about 30 to 40 minutes, depending on your pot.
   Stir frequently. Add the broth and the nutmeg, cover
   and bring to a boil. Reduce heat and simmer for 15
   minutes. Meanwhile, in a small pot, bring the beer to
   a boil over medium heat and boil until the liquid has
   reduced by half. Remove from the heat and add the
   Cheddar cheese, stirring until melted. Transfer this
   mixture to a blender. Add 1 cup of the onion soup and
   blend until smooth. Reserve. Remove the onion mixture
   from the heat and strain. Reserve the liquid. Transfer
   the onions to a blender or food processor and puree
   until very smooth. Return the puree to the pot, add
   the reserved liquid and the Cheddar cheese mixture.
   Taste for salt and pepper. Serve piping hot in a
   tureen.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
                    - - - - - - - - - - - - - - - - - -