This is my first foray into food blogging!
Lately, I’ve been thinking about ways to organize my thoughts around food – as my boyfriend remarks, I seem to have endless lists of new things to make and yet I forget the favourites as soon as I make them. Hopefully this will help me get around that by writing down the things that are delicious and should be consumed over and over again.
It’s a little funny that the first recipe I’m posting is not one of my normal ones, but inspired by a soup we had on a recent trip to Norway. It was a rich onion soup that made me realize that I only ever eat onion soup on vacations, but why? It’s SO GOOD. Especially if you pair it with cheese and bread.
Granted, it’s not the prettiest soup, but who cares when it tastes this delicious.
Beer Onion Soup
Makes 6 servings. Adapted from The Moosewood Cookbook.
- 3 tbsp butter
- 3 jumbo yellow onions, thinly sliced (mine were huge, as you can see in the picture of the pot)
- 1 tsp salt, plus more for taste
- 1/2 tsp ground mustard
- a few pinches dried thyme
- 4 cups water
- 4 tbsp soy sauce
- 1 bottle beer (I used Trader Jose’s Dark Lager, I’d imagine any dark beer would be fine)
- 3 tbsp brown sugar + more to taste
- white pepper to taste
Optional: bread + cheese
Notes: I found this to be a bit watery initially and had to amp up a lot of the spices. Next time I’d probably replace half the water with chicken stock and see if that makes a difference.
- Melt the butter in a large saucepot. Add onions and 1 tsp salt, and cook over medium heat for about 10 minutes, stirring occasionally.
- Add mustard and thyme. Reduce heat a little, stir, then cover and let cook for about 35 more minutes. I gave mine another stir about halfway through to make sure the onions were cooking evenly.
- Add water, soy sauce, beer, white pepper and brown sugar. Simmer for at least 10 more minutes, then taste your seasonings – I needed a lot of extra seasonings, so just kept adding them in until things taste good 🙂
- Optional, but highly highly recommended: Take your favourite bread, butter it, cover it with some cheese, toast in the oven at 350 for 8 minutes (but watch it so it doesn’t burn!) and serve with soup because nobody ever says no to cheesy bread.