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Le Cellier: Three Onion Soup


Three Onion Soup

Le Cellier Steakhouse, Canada Pavilion, EPCOT

Serves 4

1 1/4 cups shallots, sliced
2 1/4 cups Spanish onions, sliced
2 1/4 cups red onions, sliced
2 teaspoons garlic, chopped
1/2 tablespoon olive oil
4 or 5 fresh thyme sprigs, stems removed
1/2 cup good quality dark beer like Guinness
1/2 tablespoon brown sugar
2 1/2 cups beef stock





Heat olive oil over medium heat and add garlic. Cook slowly and stirring until caramelized (about 30 minutes). Add 1/4 cup of the beer and brown sugar. Stir to combine. Add stock and fresh thyme. Cook for 20 minutes simmering over low heat. Add remaining beer and season to taste with salt and pepper.

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