French Onion Stout Soup
Presented by The Cask Taphouse & Grill
- 5 large yellow onions peeled, cut in half and sliced thin
- 2 T of garlic, minced
- 2 T fresh thyme, chopped
- 1 bay leaf
- 2 T unsalted butter
- 3 quarts homemade beef stock
- 1 bottle of Weyerbacher Tiny*
- Salt and Pepper to taste
- Sharp provolone
- Fresh thyme leaves
In a stockpot, sauté the onions, garlic, thyme, and bay leaf in the butter until translucent, about 10 minutes. Make sure not to overcook the onions at this stage: They will have plenty of time to soften up when you reduce the soup. Add beef stock and beer. Cook on low for 1 hour to allow flavors to develop. Season to taste with salt and pepper when complete. Do not over season, as the bubbly cheese and crouton topping adds salt to the finished dish.
To serve: Warm soup in the stockpot on stove. Ladle into individual oven-safe soup crocks, making sure to leave enough room in the bowl for a crostini, then top with sharp provolone. Heat under broiler for 30 seconds to allow cheese to melt and get bubbly. Garnish with fresh thyme leaves and enjoy!