Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 Tbsp. Unsalted butter
- 4 med Onions, peeled and sliced
- 4 c. Veal stock =Or possibly=- Low-sodium beef broth
- 1/8 tsp Freshly grated nutmeg
- 12 ounce Dark beer
- 1/2 lb Sharp Cheddar cheese shredded
- 1/2 tsp Salt
- Â Â Freshly grnd pepper to taste
Direcciones
- IN A 3-Qt HEAVY POT, preferably cast iron or possibly copper, heat the butter over low heat, add in the onions and cook, covered, for 15 min. Uncover and continue to cook till the onions turn a deep golden brown color, about 30 to 40 min, depending on your pot. Stir frequently. Add in the broth and the nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 min.
- Meanwhile, in a small pot, bring the beer to a boil over medium heat and boil till the liquid has reduced by half. Remove from the heat and add in the Cheddar cheese, stirring till melted. Transfer this mix to a blender.
- Add in 1 c. of the onion soup and blend till smooth. Reserve. Remove the onion mix from the heat and strain. Reserve the liquid. Transfer the onions to a blender or possibly food processor and puree till very smooth. Return the puree to the pot, add in the reserved liquid and the Cheddar cheese mix. Taste for salt and pepper. Serve piping warm in a tureen.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 182 | 64% |
| Total Fat 20.72g | 26% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 956mg | 40% |
| Potassium 237mg | 7% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.0g | 2% |
| Protein 12.3g | 20% |
