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Onion “All-Good” Ale Soup

(recipe, Liz Biro)

Introduction

This recipe comes from North Carolina chef and restaurateur Scott Haulman.

Ingredients

1. ¼ cup olive oil
2. 6 large yellow onions, thinly sliced
3. 1 carrot, finely diced
4. 1 stalk celery, finely diced
5. 1 pt. full-bodied ale
6. 5 garlic cloves, minced
7. 3 tomatoes, peeled, seeded and chopped
8. 8 cups water
9. 2 Tbsp. Worcestershire sauce
10. ¾ cup soy sauce or 2 cups concentrated beef broth
11. ¼ tsp. cayenne powder
12. 1 Tbsp. brown sugar
13. 1 tsp. salt

Steps

1. Heat oil in a large saucepan over medium-high heat. Sauté onions in oil, stirring frequently until onions start to caramelize. Add carrot and celery, and saute for 3 minutes. Add remaining ingredients, and bring soup to a simmer. Simmer soup for 1 hour. Taste and add more salt, if necessary. Serve hot soup with chunks of crusty bread.

Note

For more great ideas, read Liz Biro's article on cooking with beer.