This is the Creamy Beer, Onion and Cheddar soup recipe.
- Prep: 20 min
- Cooking: 1 h - 1 h 10
- 1/4 cup (60 mL) butter
- 6 cups (1.5 L) diced onion
- 4 cups (1 L) beef stock
- Freshly grated nutmeg
- 1 bottle dark beer
- 8 oz (250 g) Sharp Canadian Cheddar cheese crumbled
Melt butter over a low heat. Add onions, cook, covered for 15 minutes. Uncover and cook for 30 to 40 minutes more until onions turn deep gold. Add stock, beer and nutmeg. Cover, bring to a boil. Reduce heat. Simmer for 15 minutes.
Put in blender; in batches if needed, and blend until smooth. Put back in the pot over low heat and add cheddar (reserving some for decoration), stir until melted.
Season with salt and pepper. Sprinkle with crumbled cheese. Serve very hot.
|Calcium:||33 % / 329 mg|