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Ingredientes
- 1/4 c. Butter
- 4 med Onions, sliced
- 4 c. Veal stock or possibly beef broth
- 1/8 tsp Freshly grated nutmeg
- 1 bot dark beer
- 1/2 lb Sharp Cheddar cheese, crumbled
- 1/2 tsp Salt
- Â Â Freshly grnd pepper
Direcciones
- Heat butter in heavy 3 qt cast-iron pan over low heat. Add in onions and cook, covered, for 15 min. Uncover and continue cooking 30-40 min, stirring frequently, or possibly till onion turn deep golden brown color. Add in stock and nutmeg. Cover and bring to boil. Reduce heat and simmer 15 min.
- Bring beer to boil in small pan over medium heat. Boil till reduced by half. Remove from heat and add in cheese, stirring till melted. Transfer mix to blender. Add in one c. onion soup and blend till smooth. Reserve.
- Remove onion mix from heat and strain, reserving liquid. Transfer onions to blender or possibly food processor and puree till very smooth. Return puree to pan. Add in reserved liquid and cheese mix. Add in salt and season to taste with pepper. Serve very warm in tureen.
- Makes 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 5 servings | |
| Calories 341 | |
| Calories from Fat 218 | 64% |
| Total Fat 24.85g | 31% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 1212mg | 51% |
| Potassium 286mg | 8% |
| Total Carbs 10.59g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.6g | 2% |
| Protein 14.78g | 24% |
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