Onion Beer Soup
• 6 strips bacon, diced or cut into thin strips
• 1 Tablespoon vegetable oil
• 6 onions, sliced thinly (about 9 cups)
• 2 cloves garlic, minced
• 1 bottle (12 oz) brown ale
• 8 cups beef stock of low sodium beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 1/2 Tablespoons Worcestershire sauce
• 1 teaspoon salt
• 20 slices French bread, preferable stale
• 1 garlic clove, cut in half
• 2 oz. grated Swiss cheese
1. In a large saucepot, render bacon over moderate heat.
2. Add onion and sauté until the onions are translucent and caramelized.
3. Add garlic and cook for 2 more minutes.
4. Add ale, and stock, thyme, and bay leaf, black pepper, Worcestershire sauce, and salt.
5. Bring to a boil, reduce heat to a simmer and cook for 30 minutes.
6. Rub each slice of bread once with cut surface of garlic clove. Top each slice with grated cheese and place on a cookie sheet. Brown in a 350 degree oven.
7. Remove thyme and bay leaf from soup, and serve with croutons, which are intended to float on top of the soup.
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